Salt Lake magazine Nov Dec 2015

Page 1





More Than 250 Curated




Cheers! December 2015


Display until December 31, 2015

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25274 76991


Local bartenders match drinks to party dresses


9 Holiday Delights


Visit Utah’s national parks without the crowds

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Thursday, November 19 6pm Macy’s Main Street candy windows unveiling 7pm Santa arrives on the rooftops 8pm Holiday fire fountain shows debut

feel a PULL




FRESH AIR AND TRANQUILITY… MINUTES FROM SALT LAKE Live above the inversion at the top of Parley's Canyon. A private, gated community of 44 breathtaking homesites on a 192 acre slice of heaven. Located on the top of Parley's Canyon at Exit 140 just 15 minutes from downtown Park City.


David Lawson 435.901.0904 Marny Schlopy 435.640.5660 This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, and including price, or withdrawal without notice. ©MMXV Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity . Each Office Is Independently Owned And Operated.

Marny Schlopy & Team

Distinctive residences for every lifestyle. Guiding Park City home buying and selling decisions for over 20 years.

MARNY SCHLOPY & TEAM 435.640.5660

7185 N Sage Meadow, Park City, UT

Park City’s Real Estate Team Information deemed reliable, but not guaranteed. Square footage is an estimate only. ©MMXV Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark Each Office is Independently Owned & Operated to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity.

Utah’s Oldest and Largest Rug Gallery(Formerly Simantov Gallery) Cleaning | Restoration | Rug Pad

2876 S. Highland Dr. Salt Lake City, UT 84106 • 801.359.6000 •

A great brand is not a luxury. It is a necessity.

1422 E Military Way, Salt Lake City 4 BD | 5 BA | 6,118 SF | $3,500,000 Federal Heights Masterpiece

99 W South Temple, Salt Lake City 3 BD | 2 BA | 2,256 SF | $1,995,000 Captivating Views with Exquisite Design

7948 Redtail Court, Deer Valley® 6 BD | 8 BA | 10,888 SF | $11,750,000 Ski-in/Ski-out Bald Eagle Retreat

DEBBIE NISSON 801.739.5179

AL BARBOSA 801.201.1000 DEBY BAUER 435.862.1681

PATTI WELLS 435.901.4300 MARK JACOBSON 435.659.1123

9020 S Blackjack Road, Alta 3 BD | 4 BA | 2,226 SF | $995,000 Cozy Blackjack Condo

1661 Federal Heights Drive, Salt Lake City 8 BD | 6 BA | 6,447 SF | $992,000 Location | Location | Location

4820 Bear View Drive, Park City 4 BD | 6 BA | 6,744 SF | $2,790,000 Timeless Mountain Contemporary

LINDA WOLCOTT 801.580.3962 SUSAN POULIN 801.244.5766

LAURI DAVEY 801.541.5428

MARCIE DAVIS 435.602.9577 NANCY TALLMAN 435.901.0659

2694 Westview Trail, Park City 4 BD | 7 BA | 4,886 SF | $2,395,000 Promontory Showcase Home

335 Ontario Avenue, Park City 3 BD | 4 BA | 2,478 SF | $2,195,000 Spectacular Old Town/Ski Run Views

3064 Creek Road, Park City 5 BD | 4 BA | 5,510 SF | $1,199,000 UNDER CONTRACT

BETH MCMAHON 435.731.0074

SCOTT MAIZLISH 435.901.4309 MARY CIMINELLI 801.550.7563

SCOTT MAIZLISH 435.901.4309

V i e w a l l o u r l i s t i n g s a t s u m m i t s o t h e b y s r e a l t y. c o m ©

MMXV Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity. Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.


7501 N Promontory Ranch Road, Park City 6 BD | 7 BA | 12,375 SF | $7,250,000 BETH MCMAHON 435.731.0074

1412 Park Avenue, Park City 4 BD | 4 BA | 2,400 SF | $1,175,000 Fabulous Old Town Location

5986 Maple Ridge Trail, Oakley Land | 18+ Acres | $885,000 Forever Views from Premier Lot

2900 Deer Valley Drive, Park City 2 BD | 3 BA | 1,407 SF | $695,000 Incredible Investor Opportunity

SCOTT MAIZLISH 435.901.4309

SCOTT MAIZLISH 435.901.4309

SCOTT MAIZLISH 435.901.4309

3958 W View Pointe, Park City 4 BD | 4 BA | 2,802 SF | $549,000 Great View from Beautiful Home

896 Abigail Drive, Kamas 4 BD | 3 BA | 2,946 SF | $524,900 UNDER CONTRACT

2700 Deer Valley Drive #206, Park City 1 BD | 1 BA | 890 SF | $415,000 Stylish Deer Valley® Courchevel Condo

SCOTT MAIZLISH 435.901.4309

SCOTT MAIZLISH 435.901.4309

MARY CIMINELLI 801.550.7563

V i e w a l l o u r l i s t i n g s a t s u m m i t s o t h e b y s r e a l t y. c o m ©

MMXV Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity. Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.

January 21-31, 2016 Park City, Utah Times are changing, registration is no longer required! You still have time! This year there is no registration required to get tickets to the 2016 Sundance Film Festival. Get your Pass, Ticket Package, or Individual Tickets now at

Sundance Institute is a nonprofit organization dedicated to the discovery and development of independent artists and audiences in film and theatre.


November/December 2015



Nine of Utah’s top foodies share their favorite holiday dishes.



Cold weather brings solitude to Utah’s national parks’ beauty.



Khosrow Semnani’s passion for history could save our iconic mall.



Five local bartenders create drinks inspired by the season’s hottest cocktail dresses.





More Than 250 Curated




on the cover

Dizzy fashion: Knockout cocktail dresses match knock-back holiday libations.

Cheers! Local bartenders match drinks to party dresses


The story behind Kimball Art Center’s move off Main Street, a new mentoring program for young girls is taking off in Park City, a ski company moves from the beaches of California to a new mountain home and hot chocolate. Plus, Skullcandy’s CEO, a choose-your-own charity event, and a new shop in Kimball Junction.



9 Holiday Delights


Visit Utah’s national parks without the crowds

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015






Giant disco ball, West Valley City Police Chief Lee Russo takes victims seriously, a new gem at O.C. Tanner Jewelers, a local ceramics artist, the season’s must-have scarves and how to create the perfect charcuterie board.

43 A&E

Artist Dan Christofferson, a small-town children’s art contest and where to rock the holidays. BY GLEN WARCHOL


Rock climbing may seem intimidating— here’s how and where to begin BY TONY GILL


Tulum, Mexico is having its moment—get there before it becomes Cancun




The nuns of Holy Cross have a deep history and future in Utah. BY GLEN WARCHOL



A 12-year-old female football phenom, an art curator with the inside scoop and an inventor with STEM on his mind


SLC’s top fundraisers, festivals and more BY CHRISTIE MARCY


Utah’s best guide to eating out and eating well BY MARY BROWN MALOUF


Holiday memories make the season even sweeter

“The story becomes more clear every time I look at a piece, there’s nothing more thrilling to me than seeing something in a painting I hadn’t noticed before.” –Leslie Anderson-Perkins


volume 26 number 6 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2014, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, PO Box 820, Boca Raton, FL 33429.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

TAG HEUER CARRERA AUTOMATIC DIAMONDS Cara Delevingne challenges rules. Being free-minded is her motto. Like TAG Heuer, she defies conventions and never cracks under pressure.

15 W South Temple • Salt Lake City, Utah 801-364-3667

online extras

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When You See THIS Graphic in the Mag... Visit to check out all the exclusive stuff we have online.

visit for the rest of the story.


12 Days of Christmas


Our biggest giveaway of the year begins December 1st (see pages 142-143). Follow us on Instagram (@slmag) for details on how to enter, to see photos of the nearly $3,000 worth of items we’ve gathered from the best shops in Utah to give away to our most loyal readers and to better your chances to win. #slm12days

Dining Guide

Visit to find our all-new interactive On The Table dining guide.

Holiday Food

Check out for behind the scenes video, outtakes and recipes from our feasting photoshoot at McCune Mansion.


Salt Lake magazine photographers cover events all over the valley. Come to to see our who’s who in Utah.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


In June of 2013 Salt Lake magazine published the story of Stan Ellsworth, of BYUtv’s American Ride and his own questionable history. Nearly three years later, we continue to get feedback from readers. “It takes a special skill to make history boring, yet some teachers manage it effortlessly. Stan has a different skill. He brings history to life, at least for me. When/if you you get done with American History there’s always World History that a lot of High School teachers managed to turn into nap time. Like I said, some teachers have a skill.” —Richard Mattingly

“I love American Ride and Stan is awesome the way he tells America,s history. I have enjoyed and learned so much that I must have missed in school. Keep on doing this show. I love it. Everyone is criticized when truth is proclaimed.” —Sherry Bass


Connect with us through Twitter, Pinterest, YouTube, Facebook and Instagram.

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Margaret Mary Shuff EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Glen Warchol


Christie Marcy


Kendra Kastelan, Winston Robbins COPY E DITOR

Dan Nailen


Austen Diamond, Tony Gill, Susan Lacke, Kit Mullen, Jeremy Pugh, Winston Robbins, John Shuff, Anna Stevenett, Jaime Winston, Billy Yang, Cynthia Yeo ART DIRECTOR


Jarom West


Adam Finkle


JaNeal Bartlett, Susan Maxfield PHOTOGR A PH Y CON TR IBU TORS


Austen Diamond, Greg Troutman, Erin West, Billy Yang D I R E C T O R O F O P E R AT I O N S


Damon Shorter


Brittany Hansen WEB DIRECTOR

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Cady Borchers


Daniel Sekula, Sarah Sparks DI R ECTOR OF A DV E RT ISI NG

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Boca Raton Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design Greater Boca Raton Chamber of Commerce Annual

award s 2014 SJP Utah Headliners Awards

Magazine News, “Lies in the Land of Hope” Magazine Feature Story, “Lights, Camera, Polygamy”

2011 Utah’s Entertainment & Choice Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Help Make Utah a No-Kill State. adopt. spay/neuter. volunteer. Join Us at


WINSTON ROBBINS is perpetually bemused by the question “What do you want to be when you grow up?” As a former music blogger and current student of Communications at the University of Utah, Robbins has a passion for writing and a fondness for great music. When he’s not hanging out at home with his wife, you can usually find him at a local golf course playing poorly and cursing frequently. Winston brings you the story of Salt Lake’s giant mirrored New Year’s Eve ball in this issue.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

KIT MULLEN, a Utah native, now lives in Los Angeles where she frequently takes advantage of her proximity to a major international airport. Her latest trip took her to ceviche-centric Tulum, Mexico, which she’s covered for this issue. As a writer, she’s contributed to titles and websites including ARTINFO, The Art Reserve, The Rumpus, and Modern Painters.

SUSAN LACKE lives in the Central City neighborhood with her husband, Neil, and three dogs. When she isn’t writing, she can be found cycling up City Creek Canyon or eating her weight in pastries from Les Madeleines. Sometimes she does both simultaneously. In this issue, she profiles the new Curator of European, American, and Regional art at the UMFA, Leslie Anderson-Perkins.

feedback Editor’s Note: In the July/August issue of Salt Lake magazine Jeremy Pugh explored the mega-hit musical The Book of Mormon and its long awaited arrival in Salt Lake City. It is not surprising that the LDS Church has said nothing about The Book of Mormon in SLC. Fanning flames usually only increases the fire. However many of us still realize that while social satire is great; hip-hate and hyp(ocritical)-hate,are still hate and a simple mirror test can distinguish the difference: Would Saturdays Voyeur still be funny if this were Brooklyn and a couple of Mormons contrived to skewer Jewish culture with a play entitled “Jew’s-harp on a roof” (instead of vice versa), including such notable sketches as rabbis (instead of LDS missionaries) practicing eroticism with a banana? Or would it be quickly labeled anti-Semitic and neo-Nazi? The Book of Mormon is less a satire of Mormonism as it is religion in general (Mormons

are merely the socially acceptable target). The duplicity of political correctness is epitomized by a New York Times photo of Hillary Clinton providing The Book of Mormon with a standing ovation, just days after she passive/aggressively demanded more sensitivity to Muslims, deliberately lying about how Benghazi was caused by an inflammatory video, in a manipulative effort to disown personal responsibility and sway an election.

equating humor and satire about their religion and culture as anti-Semitism. From Jackie Mason to Mel Brooks and Larry David, Jews have taken jabs at their own culture and don’t seem to have a problem with others ribbing them. In fact, Salt Lake magazine reported in January-February 2015 on the immensely popular Old Jews Telling Jokes performances at Feldman’s Deli, something even Hillary Clinton would surely enjoy.

I am not inclined to give credence to lectures on tolerance dispensed by the fashionably intolerant.


—Doug Dansie Editor’s Response: We would agree, and the article stated as much; The Book of Mormon is more a satirical skewering of religion in general than Mormonism. We have to disagree, however, about Jews

We want to know what you think: about Utah, your last meal, the last party you went to, your mother-in-law, whatever. e-mail: web site: post to: Editor 515 S. 700 East, Suite 3i Salt Lake City, UT 84102 Include your name, address, email address and daytime phone number. Letters may be edited for length and clarity.





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S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

editor’s letter

Happy Holidays! E U Q UNI PING P O H S SLC

est new the rict e h T re in Dist sto rpont Pie

That’s me, reclining like an elderly and over-clad odalisque on the velvet settee at Salt Lake City’s McCune Mansion. We had just finished shooting our food feature for this issue (p.70), a look at the season’s multiple holidays, and though the day had been fun–filled with food, laughter and conversation with nine of Utah’s notable food doyennes—it had also been busy. A photoshoot like this one is a big production: The nine subjects of the photo had not only spent the night before cooking, they had spent the morning getting gorgeous. (Check out Kestrel’s eyelashes!) Art Director Jeanine Miller and I had spent the day before shlepping in silver serving platters and setting the table. Photographer Adam Finkle hauled in crates of lights and cameras. Our Graphic Designer Jarom West and Associate Editor Christie Marcy did everything everyone else had forgotten to do. The stalwart staff at the mansion moved furniture, opened stuck doors and, finally, cleaned up after us. By 5 p.m. I was feeling joyful but exhausted. Which is pretty much how we all feel after the real holidays, isn’t it? In Magazine Land, the future happens

every day. So, at Salt Lake magazine, we started celebrating the holidays in August, projecting ourselves into wintry landscapes (The Mighty Five in Winter, p. 76), planning holiday parties (Hot Dish, p.40 and cocktail soirees, p. 90) and thinking about how many of the multitude of Christmas concerts we could fit into our schedule (p.48) It’s a little weird to edit snowscapes when roses are blooming. But by the time we finish in September, we’re well prepared for the big holiday push—which these days, as you know, is right after Halloween. This issue is not all holly jolly. In light of the outspoken Pope Francis’ recent visit, it’s fascinating to learn about an order of Catholic nuns that has been influencing Utah since they arrived here in 1875. (p. 63) And frankly, even our beautiful feast offered a thoughtful lesson: Our holiday table held dishes from Hindu, Jewish, Christian, Chinese and thoroughly American cultures, all beloved and all delicious, all side by side. Cheers.

Mary Brown Malouf


329 W. Pierpont Ave #100 801.935.4258 •


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


jewelry handbags furnishings décor and art


PANACHE PARK CITY 738 Lower Main Street Next to Atticus 435.649.7037 SUN VALLEY The Sun Valley Village 208.622.4228




umors of disco’s death have been exaggerated, at least in Salt Lake City, where ringing in the New Year at downtown’s EVE Winter Fest has a ‘70s spin. The massive $50,000 MirrorBall is the largest mirrored sphere—none dare call it a disco ball—in the United States. The ton-and-a-half glittering homage to the Bee Gees is 20 feet in diameter and floats like a second Moon over downtown. A clean-air alternative to the fireworks, laser beams bounce off the ball to brilliantly usher in the New Year. EVE , Dec. 29 through the wee hours of Jan. 1, —Winston Robbins



INSIDE THE HIVE Up Close. . . . . . . . . . . . . . . . 30

Shop. . . . . . . . . . . . . . . . . . . 36

Homestead. . . . . . . . . . . . . . 32

Style . . . . . . . . . . . . . . . . . . . 38

Luxe . . . . . . . . . . . . . . . . . . . 34

Hot Dish. . . . . . . . . . . . . . . . 40

Visit for more entertainment news and reviews.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015





THE GOOD COP West Valley City’s chief believes in believing sex-crime victims.

implementing change and establishing accountability,” he says. In West Valley, Utah’s third largest and most ethnically diverse city, many of his changes were on behalf of sexual violence victims, starting with those 126 untested rape kits. Former Salt Lake City Police Chief Chris Burbank had incurred controversy by deferring testing in cases in which the perpetrator admitted sexual intercourse but not rape, pleaded guilty or could be convicted with other evidence. But rape-victim advocates argued the kits should be processed in every case to establish links to other crimes and for the victim’s psychological well-being. “My position on that is we need to get them tested,” says Russo, who has been working with state and federal laboratories to have the kits tested, which he hopes will help to link cases through crime databases. “I’m not commenting on whether Salt Lake was right or wrong,” Russo says. “But I believe in the direction we’re going and I advocate that direction— just test them all—from a public confidence position, from a victim-support position.” Holly Mullen, executive director of the Rape Recovery Center who clashed with Burbank over his reluctance to test all rape kits, awarded Russo the center’s Pillar of Hope Award. Russo also has reestablished West Valley’s full-time Special Victims Unit to investigate sex crimes. Officers are trained in the psychological impacts of rape and in techniques for questioning sexual-crime victims. “Having that understanding assisted us in building better rapport and also getting greater levels of cooperation and even detail from the victims.”


hen interviewing to be a police chief, candidates are asked how they would handle hypothetical worst-case situations— civilian shootings, “lost” drug evidence, bent and inept cops, racial profiling, loss of public trust. When West Valley Police Chief Lee Russo was interviewed two years ago, he offered solutions to a spectrum of nightmare scenarios—unfortunately there was nothing hypothetical about them. West Valley’s thin blue line was ragged, stained and under the scrutiny of federal investigators. The burly, no-nonsense Russo was stepping into a hornet’s nest surrounding the questionable police shooting of a young woman, missing narcotics evidence that had jeopardized dozens of convictions and a backlog of untested rape evidence kits. “I was able to say, ‘These questions are surrounding issues that you’re currently facing, and here’s what I can tell you. My answers aren’t hypothetical,’” Russo recalls. “It really became more of a consulting session than an employment interview.” Russo was a Baltimore County, Maryland, cop for 22 years, then chief in Covington, Kentucky. “I became known for dealing with difficult issues,


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


My position on [rape kits] is we need to get them tested.

Ski-in/Ski-out Park City Lounge • 18-Hole Rees Jones Golf Course • World-class Fly Fishing • 20 Miles of Hiking and Mountain Biking Trails • 5-Stand Shooting • 4x4 ATV Adventures • Jordanelle Water Sports • Backcountry Yurts • Fitness Center and Pool Riverside Dining • 5-Star Service

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Victory Ranch is pledged to the letter and spirit of U.S. policy for the achievement of equal housing opportunity. We encourage and support an affirmative advertising and marketing program in which there are no barriers to obtain housing because of race, color, religion, sex, handicap, familial status, or national origin. Obtain the property report for Victory Ranch, required by federal or state law, and read it before signing anything. No federal or state agency has judged the merits or value, if any, of property in Victory Ranch. This is not intended to be an offer to sell, nor a solicitation of offers to buy, to residents of CT, HI, ID, NY, NJ, OR, PA, SC, or any other jurisdiction where prohibited by law. No offering can be made to residents of New York until an offering plan is filed with the Department of Law of the State of New York. Warning, the California Department of Real Estate has not inspected, examined, or qualified any offering of the property in Victory Ranch. Access to and use of golf and other amenities is restricted to Victory Ranch Club members and subject to applicable membership fees, membership dues, and other limitations. Each office is independently owned and operated.




Visit for more photos of Clark Marshall and his ceramics.

Left: A pot is a canvas for culinary art. Right: Clark Marshall


our tongue will most likely never caress your custom-made cabinetry—or any of your home goods, for that matter. But pottery is different. “Pottery is an intimate and interactive craft,” says ceramist Clark Marshall. “It’s unique in that it interacts with different parts of your body—instead of just touching it, you’ll put it to your lips and tongue.” For this reason, Marshall pays a lot of attention to the textures of the mugs, cups, bowls and plates he creates. The dish the food is served on is part of the dining experience, so restaurants are paying more attention to how their tableware complements their cuisine. That’s why Chef Bowman Brown of Forage commissioned Marshall to create his tableware. “A goal of mine for Forage was for each piece to have its own texture,” Marshall says. “It’s subtle, but the sound that your silverware makes will be different while scraping across each piece.” The collaboration with Forage, which dates to summer 2013, led Marshall to create more minimalistic works, as compared to his gallery work,, which used text as a decorative element. The latter is something he began after studying in Florence, Italy, where a paleography class led him to develop a love for the look of ancient text.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

But now the minimalistic goods constitute the bulk of his work. Marshall has been commissioned by area restaurants such as the aforementioned Forage, as well as Provisions, Naked Fish and Pallet. These pieces are unglazed, showcasing the color of raw clay exclusively. The point is to not be too loud to compete with the chef’s culinary artistry; it’s about creating canvases for their art. Since Marshall began studying ceramics in high school, he has striven to make art objects, which are to be admired, but also used. “I work within the parameters of functionality,” he says. “Ceramics is a neat endeavor that bridges two things: It’s a craft and an art,” Marshall says. “Then, when you take the pieces to the kiln and fire them, there’s an element of science.” This craft/art/science has kept him engaged for 17 years. Aside from creating, Marshall teaches art history at Utah State University and ceramics at Copper Hills High School. Foremost, he says, he wishes to teach his notion of permanence—​a longsighted view of art and creativity. “There’s something about making a pot out of earth, letting it dry, adding colors, then putting it in a kiln: You kind of become Mother Nature or God or whatever,” Marshall says. “You are modifying this thing and creating something that’s permanent, something that will never be clay again.”


Clark Marshall’s pottery is as functional as it is beautiful.




JEWEL IN THE TOWN Venerable O.C. Tanner Jewelers has a friendly face in charge

Above: As O.C. Tanner Jewelers’ new vice president of sales, Kathleen Sacco fosters the personal touch at fine jeweler O.C.Tanner. Right: Sacco seeks out more “approachable” fine jewelry for the store, from designers such as Pomellato (shown), Jade Trau and Armenta.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

athleen Sacco is taking a short break, relaxing in one of the white leather chairs in the mezzanine of O.C. Tanner Jewelers' elegant downtown store. She's been working at Salt Lake's premier jewelry store for 26 years—clearly, this is a familiar place. “When I was 23 years old,” she remembers, “I left ZCMI and came to work at O.C. Tanner Jewelers (in the old location) downtown. I had no real experience.” From that first job in the gifts department, selling silver baby cups and picture frames, Sacco grew with the company. In mid interview, a casually dressed bearded man walks by and Sacco jumps up to greet him. “Did you get your watch?” she asks, then goes on to discuss his fine-watch collection and the big diamond he just purchased for his wife. “He's been my customer for 20 years,” says Sacco, after taking a look at the watch's new strap. “I'm more of a caretaker than a salesperson,” she says laughing. “I build relationships with people.” Sacco recently was named vice president of retail at O.C. Tanner Jewelers, which had its best sales year ever in 2014. Her friendly, fresh approach replaces the more formal style of her predecessor and, she says, the whole store seems energized. Sacco encourages her staff, from back office to sales floor, to work as a team. “We want everyone who comes in the door to feel welcome,” she says. “That can only happen if we're all happy to be here.” Sacco is working hard to dispel the intimidation that an exclusive and expensive jewelry store can prompt in a customer. “We want to be approachable,” she says. “Our obligation to the community is to provide new ideas and expose people to the highest quality.”






THE GIFT OF GADGET The Outdoor Retailer megavention that takes over Salt Lake City’s downtown twice a year offers a preview of sporty gift ideas before they hit the shelves. We sent our expert in to find some of this year’s highlights. Get out your pretty paper and start wrapping.

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The patented fit of these Jaybird wireless buds means they’re comfortable, the high-capacity battery gives you a full eight hours of connection. And for all you triathletes, long-distance runners and aerobics queens listeners, Bluebud X2 buds have a lifetime, sweat-proof warranty. $180

Phone Home

You don’t leave home without your iPhone and now you’ll always come back home with it intact. Catalyst claims this hardcore phone case and its precious cargo will survive, even if your activities include free-climbing, kayaking, hang gliding, SUP-ing or going to a playground with a toddler. In other words, it’s practically indestructible and protects the whole phone. $74

Let It Rain

On the other hand, if your giftee’s idea of outdoor activity is a good book in a slowrocking hammock, check out the Roo from Kammock, $100. And to do it up right, get the Kammock’s Glider rain and sun shelter to go with it. The Glider $230 was inspired by the sugar glider and even has the graceful mammal’s lines. Great for backpacking. Kammock, $100. Glider $230

Let it Shine

Everyone loves a gadget in their stocking. The Pcklite 16 shines a light for up to 16 hours, can be set to flash in an emergency and recharges in the sun. It folds up into a lightweight unit that can be clipped on your pack or purse for recharging. And, this is crazy, it can be inflated to create a lantern. $25

Snow Shoes NANOspikes

For the indefatigable runner. Like snowtires for your feet, these ultra-light spikes slip onto your favorite shoes, making the slipperiest surface secure. A shockabsorbing cleat surrounds each of the ten tungsten-carbide spikes (per foot!) providing traction in a variety of conditions. And, they come in a cute tote sack. $50


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Visit for more gift ideas.


Magic Bag

The EcLync System from Eagle Creek is a traveler’s dream: One small sack holds an ultra-light durable wheeled travel bag. It’s like some kind of Penn and Teller trick–you can carry this bag as an ultra-light (4 lbs. 9 oz.) and waterproof backpack, as a shoulder bag or unfold it to a full-capacity roller bag. When you don’t need it, it collapses so small it fits into its sack. Inexplicable, but true. $255-$300

Prospective Parent Visits November 10th & 11th 9:00 A.M. January 12th & 13th 9:00 A.M.

Come see for yourself how a singular focus on the K-8 years can define a lifetime of success – academically, ethically, and socially. Where children become a part of something greater than themselves. Visit us soon and find out how your child can have the best start of all. Welcome to the start of a lifetime.

photo: Ashley Lindsey (801) 583-0094 668 South 1300 East, Salt Lake City, UT 84102




SCARF IT UP The right scarf can take your outfit from professional to boho, to plain to chic, from day to night and, of course, from cold to cozy.

Turkish Scarf, $38,Bohem, Hermés Scarf, When available, prices vary, Name Droppers, Striped Scarf, $53, Bohem,

Plaid Scarf, $53, Bohem,

Cashmere Wrappings Scarf, $155, Chalk Garden Co-Op,

Turkish Scarf, $38, Bohem,


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


Silk Scarf, Orla Keily $396, The Children’s Hour,







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THE MEAT OF THE MATTER Cristiano Creminelli shows you how to make the perfect antipasta platter ometimes it seems as if today’s food requirements are totally contradictory—savvy foodies want their fare to be both artisanal and convenient, especially during entertaining season, when we all party more than usual. Fortunately for modern hostesses, the Italians figured it out—made it an art, in fact—several hundred years ago. Antipasta was conceived to take up the time it takes to cook the pasta—about 15 minutes— so you can offer your dinner guests something to eat as soon as they arrive. The heart of an antipasta platter is a selection of the cured meats Italy is famous for, like the ones made in Utah by Cristiano Creminelli, a sixth (or more) generation salami maker. Cured meats keep well, so there’s no problem having them on hand when you need them. The only challenge to serving them at home is slicing them correctly. Slicing is an art–overly thick slices of salami or prosciutto are one of the biggest mistakes made when preparing antipasta. “The best Italian cured meats have strong, salty flavors and minimum moisture. They are meant to be eaten in small bites,” says Creminelli. His home kitchen counter is ruled by an impressive slicer. Yours probably isn’t. The solution is to get your meat sliced properly by the purveyor or pick up some packages of Creminelli’s new pre-sliced artisanal meats, available at Harmons, Smith’s and Whole Foods. For a step-by-step description of how the salami master made this antipasta platter, go to The first step: Open a bottle of chilled prosecco. Visit for a step-by-step guide to recreating this platter.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015




Celebrate this Holiday Season in Style 801.268.2332 | CUISINEUNLIMITED.COM

Holiday lights that rival the Northern Lights.

VISIT THE 9TH ANNUAL ZOOLIGHTS! AT UTAH’S HOGLE ZOO. ZooLights! has returned to Hogle Zoo with even more sparkling lights and over 250 animated animal and holiday light displays. But that’s not all. ZooLights! also includes: • The mesmerizing 135-foot long lighted tunnel spanning Emigration Creek • Share your Christmas list with the Jolly Old Elf himself at Santa’s Station, presented by Macy’s • Nightly fun and activities, including carolers, ice carvers, holiday crafts in the Tinsel Tent and more • Toast marshmallows as a family and ‘Make Your Own S’mores’ over a cozy outdoor fire pit. Plus enjoy other seasonal sweet treats at the Beastro

December 3 – 31 at Utah’s Hogle Zoo.

For a calendar of events, operating hours and admission prices, including Hogle Zoo member discounts, visit For more information, download the ZooLights! mobile site at

By Glen Warchol


Signs For the Times PHOTO: ADAM FINKLE

DAN CHRISTOFFERSON finds power and meaning in his roots Dan Christofferson did his Mormon mission in Switzerland and Germany 16 years ago when he was deeply moved by the religious symbolism that surrounded him. “There’s been centuries of religion there and it’s told through symbols on the churches,” he says.

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arts & entertainment Christofferson finds new meaning in ancient symbols.

the response to them disappoints a lot of people.” But still he’s drawn to the mystery hidden in the church’s cryptic symbols that can be found on older buildings, such as the Salt Lake Temple. A disembodied handshake. An unblinking eye. The Sunstone, a crescent moon and various-shaped stars. In oil paintings, small acrylic works, textile banners and patches, Christofferson plays with Mormon symbols, those of fraternal groups and others of his own creation to transmit purposely ambiguous narratives. Several years ago, his symbol-rich art was mostly large oil paintings that he sold for a few thousand dollars each. And while he had buyers, many of his most passionate followers, including skateboarders and street artists, had to wipe out their savings to buy them. “I could see

Dan Christofferson in front of his pop-up shop; look for an encore shop opening in November.


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Now as an artist complete with tats, a scraggly beard, and a studio in downtown Salt Lake City who’s a member in good standing with his skater friends, the lanky Christofferson is obviously no longer the strait-laced Mormon kid that explored Swiss churches. “My ancestors are Mormon,” he explains, “but I don’t really practice like a ‘good’ Mormon.” He, like many young Mormons, has been put off by the church’s dogmatism in the face of cultural convulsions that include women demanding Mormon priesthood, gay marriage and discussion of the church’s problematic history. “There’s something happening now in Mormonism. A lot of people are growing dissatisfied,” Christofferson says. “It happens to every religion after about 200 years. The grays develop and


how much the piece meant to them,” Christofferson says. So he began making limited-production banners and pennants with similar motifs that his fans can buy for $100 or so. Surprisingly, these also gained him a cult following around the country. Most of his buyers are outside Utah and find their own meaning in his art. “They find the symbols intriguing and cool. They see a cryptic banner, but aren’t familiar with the meaning—it encourages story telling.” He soon learned the equivocalness of symbols also struck a chord with many disaffected Mormons who found themselves in a cultural gray zone. “I realized I could pass the beliefs along in an artistic way using the symbols of the Mormon faith,” Christofferson says. “Keeping it cryptic gives people the opportunity to add their own meaning.” Christofferson is introducing jewelry based on symbols, like a double-headed gull ring that evokes the Mormon legend of their grasshopper-eating saviors. “I’d like it to be something a father could pass on to his children,” he says. Christofferson thinks he knows his audience. “It’s the type of person who gets, and still loves, Mormon hymns,” he says. “Who lives unapologetically with their middle-ofthe-road beliefs.” Find Christofferson’s work at

Give someone you love an Aquarium gift card this holiday season

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arts & entertainment

A LAMB LEADS THEM very year, the venerable Springville Museum of Art, known for its vast collection that includes the work of Douglas Snow, Maynard Dixon, LeConte Stewart and Alfred Lamborne, puts something a little off the wall on its walls. A gallery of Utah's first art museum is turned over to kids who have artistically interpreted the meaning of Christmas. Museum Director Rita Wright acknowledges the 30-year-old Christmas Lamb Show is somewhat outside the museum's usual goals of displaying fine art, but it has become a part of the fabric of the renowned museum in a small town. Besides, Wright says, the Lamb Show has an educational impact as it directs excess holiday energy into meaningful creativity. And because nominal cash prizes—$10 to $20—are publicly presented to the winners,


Top image is by Alexa, 4th grade; above image is by Kate, 2nd grade. Art on opposite page is by Emma, 10th grade.


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Wright says, the show teaches children art is worth something. “It is a wonderful, very direct way to get these little guys to look at art having value, not that we want them to be little missionaries,” Wright says. “It gets children to think about the quality of their creative work.” Like most traditions, the Christmas Lamb Show began within a family. The late David Nemelka brought a story to his family about a lamb in the Nativity who puzzles over the best gift to give the baby Jesus. Nemelka loved the story, its symbolism and its message. He and his wife Ingrid made reading it a part of their family Christmas. In 1985, Nemelka and his friend, the museum's then-director Vern Swansen, were discussing ways to bring the community into the museum. Nemelka offered to share his family's holiday tradition and the family has


KIDS INVADE galleries of high art to express their views of Christmas.

funded the Christmas Lamb Show ever since. “He thought it would be wonderful to get kids motivated to make a piece of art,” says Arianne Nemelka, who with her husband David Nemelka Jr. has taken over managing the show that accepts art from elementary schools throughout Utah County. “He loved the idea of children coming up with a gift for Jesus.” Her father-in-law died without ever passing on the source of his story. And the precise origin remains a mystery even to the family, despite Web searches. Arianne guesses her father-in-law had read the story somewhere or heard it in his youth. Arianne, a Brigham Young University art graduate, read the story aloud at the awards ceremony the year she married into the Nemelka family. She says the art show never fails to inspire her. “Every year, I'm emotionally moved to tears by something in the show—even though I don't think I will be after all the art I've seen.” Last year, she says it was a simple painting that moved her. “It was only the babe in the manger with rays of light going all around the picture. It touches me to see the creativity that is expressed by the children and the tenderness.” The Christmas Lamb Show, Dec. 5 through Jan. 3 (awards ceremony, Dec. 5). 126 E. 400 South, Springville, 801-491-5702,

Big-people Art The Springville Museum of Art also offers an adult view of veneration in its famous 30th annual Spiritual and Religious Exhibition that includes art celebrating many faiths, including Voodoo, Hindi and mythological works. Nov. 18 through Jan. 12.


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arts & entertainment

Heralding the Season ‘Tis the season to be jolly (and busy). Here are some holiday-centered activities to keep your days merry and bright.

Traditional MORMON TABERNACLE CHOIR For some, the Mormon Tabernacle Choir Christmas Concert is the joy in Christmas. The MoTabs and special guests have two full-length concerts slated for Dec. 11 and 12 and a mini-concert after Music and The Spoken Word on Dec. 13. Guest artist and ticket information available at

LOWER LIGHTS This large, and we mean large, cooperative of local musicians started as a side project of singing gospel music, traditional carols, some surprising non-traditional carols and Mormon hymns with reverence and a twist. After four years, their Christmas concerts at the funky Salt Lake Masonic Temple auditorium had become the highlights of the season for the hip, the devout and especially the devoutly hip. This year they've been forced to move to the stuffier but larger-capacity Kingsbury Hall for a four-night stand. Dec. 7-10, 801-581-7100,

THIS IS THE PLACE CANDLELIGHT CHRISTMAS Each December, This Is the Place State Park transforms into a Winter Wonderland that would make Currier and Ives envious.

Traveling shows Mandolin-playing, MacArthur Fellow, Garrison Keillor-replacing modern-day renaissance man Chris Thile will hit BYU’s de Jong Concert Hall to play some of Bach’s solo violin compositions and his own stuff, too. Nov. 6,


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

The carolers, Father Christmas and a live nativity are all part of the charm. Dec. 7-23 and 26, 5-9 p.m.,

THE NUTCRACKER Nothing says Christmas more than dancing rodents, mischievous children and a voluminous dress. Ballet West’s The Nutcracker is lauded as consistently one of the best Nutcrackers nationwide. Don’t delay on getting tickets, they’ll sell out quickly. Dec. 10-27, times vary,

ZOO LIGHTS If you’re looking for an outdoor experience, try Hogle Zoo’s annual Zoo Lights celebration. Many animals are still on display, there are thousands of lights and they sell hot cocoa at The Beastro. On New Year’s Eve they hold a mock countdown at 6, so you can get the tots in bed before breaking out the bubbly. Dec. 3-31, excluding Christmas Day. Hours vary.

MILLER FAMILY CHRISTMAS CAROLE SING-ALONG Held annually since 1985, this is the arena show of Christmas, literally. Attendance is free for this sing-along led by a crew of professional musicians. Join hands and voice with your neighbors gathered at

The English Beat hits The State Room to deliver some of their pioneering 2-tone ska and socio-political insight. Dec. 8, Composer George Daugherty brings his traveling show, “Bugs Bunny at the Symphony II” to Abravanel Hall, featuring the Utah Symphony. Dec.

EnergySolutions Arena and, in case you somehow forgot all the words to “Deck the Halls,” follow along with provided lyrics and feel the holiday spirit wash over you. Dec. 14, 7 p.m.,

KURT BESTOR For the 27th year in a row, Grammy Award-winner Kurt Bestor is performing his Utah Christmas show. Love him or hate him, this list wouldn’t be complete without him. Bestor says this show will be his last at Abravanel Hall—but Bestornistas, don’t fret, he says he has big plans for 2016. Dec. 11-12

Untraditional CHRISTMAS TREES Make like the Griswolds and cut down your own family Christmas tree this year. The National Forest Service issues a limited amount of permits for personal use each year to residents. Be sure to dress warmly and don’t go too far off the beaten path. And, please learn from Griswold’s mistake and remember: Measure twice, cut once. More information at:

SLEDDING Sure, everyone knows to head to Sugarhouse Park after each snowfall,

22-23, Grateful Dead disciple and Phish frontman Trey Anastasio brings his newest jam band to The Depot. Nov. 12, You may know Chris Hardwick from the 1990’s MTV dating show Singled Out, his podcast The Nerdist or from

but the Salt Lake Valley is full of places with hills perfect for sledding. Check out Murray Park, West Valley City Park, Cottonwood Park and Mountain Dell Golf Course for more ways to freeze your bottom off in the name of family bonding. To kick it up a notch, try Gorgoza Park near Jeremy Ranch. There you’ll find a lift, so all the fun of going down can be had without the pain of the death march back up the hill.

SANTA PUB CRAWL These folks take the drinking part of “Eat, drink and be merry” seriously. An annual event at downtown bars, SantaCon encourages folks to dress up as The Man himself and stumble from one watering hole to another entering through the door—not the chimney. The costumed Santas sing Christmas carols and pass out candy canes as they make their way from bar to bar. This year will mark the 20th anniversary of the annual event. Dec. 12, 6 p.m., SantaCon-Salt-Lake-City

HANUKKAH MARKET Lest you forget, Christmas isn’t the only holiday this season. The JCC’s annual Hanukkah Market will remind you with art, religious goods and traditional Jewish foods like matzo ball soup and latkes. Nov. 15, 12-7,

his hosting gig for Talking Dead on AMC. He’ll be showing off his stand-up skills at Kingsbury Hall. Nov. 6,

Visit for more holiday events and free tickets.

ALL-NEW 2016 SHOW WITH LIVE ORCHESTRA The Arts Connect Heaven & Earth

— Cate Blanchett, Academy Award-winning actress

“The absolutely No. 1 show in the world.” — Kenn Wells, former lead dancer of the English National Ballet

The people of China have long held that their magnificent culture was a gift from the heavens. Art was primarily a means to explore the connection between humankind and the higher universe. Through the universal language of music and dance, Shen Yun weaves a wondrous tapestry of heavenly realms, ancient legends, and modern heroic tales, taking you on a journey through he 5,000 years of genuine Chinese culture. Its stunning beauty, purity, and tremendous energy leave audiences greatly uplifted and deeply inspired.

“It was spectacular, inspiring, motivational, cultural, spiritual. It was inviting so that you don’t just see something and walk away from it, you have an experience. It stays with you.” — Ardeth Kapp, Ninth President of Young Women Organization of LDS Church, SLC

A Shen Yun performance features 100 world class performers, over 400 sets of exquisite hand-made costumes, a unique orchestra blending East and West, and dazzling animated backdrops – creating a spectacular performance beyond imagination. Shen Yun cannot be seen in China today, where traditional culture has been nearly lost. Yet the nonprofit Shen Yun has become an international phenomenon, bringing the wonders of 5,000 years of civilization to millions across the globe. Experience divine culture! Experience Shen Yun!

December 26-30, 2015 SALT LAKE CITY

J. Q. Lawson Capitol Theatre OGDEN

Val A. Browning Center Online : Hotline : 801-355-2787 (SLC) 801-626-8500 (Ogden) 888-633-6999 (Presenter) 888-974-3698 (Shen Yun Ticketing)








January 8-9




Friday, Jan. 8 ............................... 3pm-8pm Saturday, Jan. 9......................... 11am-7pm

Friday, Jan. 8 ............................ 4pm & 6pm Saturday, Jan. 9........................ 1pm & 4pm


Adults ................................................ $ 7.00 Children (12 & Under) ........................ FREE


Register to be one of the Deserving Brides at for a chance to recieve a wedding dress from Mary’s Bridal and more.

Get a $2 Discount Coupon at:






January 29-30



Friday, Jan. 29 ............................. 3pm-8pm Saturday, Jan. 30 ....................... 11am-7pm

Friday, Jan. 29 .......................... 4pm & 6pm Saturday, Jan. 30 ...................... 1pm & 4pm


Adults ................................................ $ 7.00 Children (12 & Under) ........................ FREE


During the fashions shows we will be giving away door prizes exclusively to our facebook friends at:

Get a $2 Discount Coupon at:


A FLY ON THE WALL Exploring Rocks and Personal Limits in Utah’s landscape



“Because it’s there,” George Mallory famously answered when asked why he wanted to climb Mt. Everest. Mallory’s reply is probably the most famous three words in mountaineering, and his quote can be adopted by any human who endeavors to climb anything. Why else would generations of men and women—from Royal Robbins to Lynn Hill—toil up Yosemite’s vertiginous walls when the summit can be reached by simply hiking? Why else did we as children scramble up trees as high as we could, until a responsible adult ordered us to stop? Scientists explain it as a genetic survival imperative programmed into the human spirit that drives humans to push our limits to see over the next ridge. We don’t all have the ability, determination or desire to tackle El Capitan’s Dawn Wall like Tommy Caldwell and Kevin Jorgensen, but whether you’re a novice who’s climbing off the couch or a seasoned hardman looking for your next challenge, you want to take a look around and see how high you can reach.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015



Getting Started

Getting Outside

Megan Monahan climbs Sister Superior in Castle Valley.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Despite the wonders of artificial surfaces, climbing is still at its most challenging outdoors and is best done on living rock in the mountains. Just minutes from downtown Salt Lake are remarkable

MEET THE PRO: GREG TROUTMAN “Climbing has taught me a lot in life. About trying hard. Living a life that is successful based on my own terms. Living simply. Extremely simply. Most importantly, climbing has taken me to some of the most beautiful places I could imagine from a perspective that I wouldn’t be able to achieve any other way,” says Greg Troutman, climber, photographer and writer. Troutman got hooked on climbing when he moved to Utah in 2009 and it has played an increasingly large role in his life. He has established new climbing routes throughout the state, and focuses much of his energy on climbing and developing new lines in the Utah desert. “The desert towers have always had a strong draw for me. I enjoy that style of climbing, which tends to be weird, hard and sometimes scary. It makes the summit that much better because you can’t just walk to the top. You have to earn that perspective.” Troutman has had photographs and articles published Utah Adventure Journal, Climberism, and now Salt Lake magazine. “I really enjoy taking photos of climbing because having the human element in these amazing landscapes adds another level of emotion. Trying to capture the feelings of determination, fear and pure joy that is climbing is the goal.”

resources in the Cottonwood canyons. The massive granite boulders lining the road up Little Cottonwood Canyon are a perfect place to take your skills outdoors. With little more than shoes and a “crash pad” to break your fall you can head out for a post-work adventure on boulders with all difficulties of climbing without the bone-breaking falls. Build your skills, find some knowledgeable friends and look upward at the colossal granite cliffs leading to the mountain peaks. Little Cottonwood’s granite is home to world-class traditional climbing routes (where climbers must place their own protective anchors in the rock) with


Rock climbing can appear to the uninitiated as if it requires Herculean strength and nerves of steel. In reality, it’s a far more accessible and nuanced activity. Technique, balance and flexibility are as important as strength, and there are many places to polish your skills in Salt Lake City, a growing epicenter for all things climbing. This is aided in part by the proliferation of indoor climbing gyms, where people of all ages and abilities learn the requisite techniques in a safe, controlled environment before taking on overhanging cliffs in the mountains. One group that has come to the forefront of the climbing boom is Momentum Indoor Climbing. Momentum operates three locations in the Salt Lake Area: Sandy, Millcreek and Lehi. Momentum’s popularity is due largely to their innovative wall designs, welcoming environment and premier youth programs. The youth programs have been so successful that Momentum has had to hire professional coaches to handle all the young and motivated climbers. In Park City, The Mine is a bouldering gym that features ropeless climbing on low walls, perfect for getting some solo exercise and working on challenging techniques. And for a truly unique climbing experience you can visit the Psicobloc climbing wall at the Utah Olympic Park. The massive wall overhangs a deep pool to soften your fall and is host to a professional climbing competition before opening to the public late each summer.

outdoors get the gear

La Sportiva Nago Rock Shoes Having a hard time emulating Spidey when you wall climb in old sneakers? Try La Sportiva’s Nago Rock Shoes next time you head out. Engineered for multiple terrains, they’ll take your climbing to the next level without breaking the bank. $99,

Megan Monahan

everything from the moderately difficult Pentapitch area to the all-time Wasatch classic Fallen Arches. Granite of this quality is the stuff of climbers’ dreams, so don’t ignore it because it’s close to home. These suggestions only scratch the surface of options you’ll find in the Salt Lake

City area, let alone the rest of Utah. And if you aren’t ready to head out on your own, there are a ton of wonderful guiding companies in Utah that can cater to any level of climber. Companies like White Pine Touring offer all-day climbing trips in the Uinta Mountains for the whole family.


Momentum Harness There’s nothing worse than being distracted by a chaffing, pinching harness during a climb. Black Diamond’s new and improved Momentum Harness means you’ll be able to focus on that next handhold. Whether in the gym or up the canyon, the lightweight design will keep you comfortable and secure all day long. $54.95,


SOUTHERN UTAH is home to Indian Creek, the undisputed king of crack climbing destinations. The Wingate sandstone cliffs and soaring towers seem to glow a mesmerizing red during the day’s rising and fading light That beauty couples with perfect, continuous “splitter” cracks up otherwise featureless faces. It’s Mecca for climbers looking to ascend desert fissures. It does tend to get hot down in Indian Creek, making autumn through early spring the best times to visit. The quality of the climbing and the magnificent features such as North and South Six Shooter have made Indian Creek a popular area in recent years. Fortunately, guiding companies, like San Juan Mountain Guides, can help you avoid the crowds and search out hidden gems. As a bonus, you can check out numerous petroglyphs carved into the desert varnish, including the famous Newspaper Rock National Monument.

Large Mojo Chalk Bag Having sweaty palms is embarrassing on a first date. While climbing, it can be lifethreatening. There’s a quick fix (for climbing, anyway)—the Mojo Chalk Bag holds enough chalk to keep your palms dry for a full day. As an added bonus, its no-nonsense design shows you mean business. $16.95, – Sarah Legg

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015





the spirit of

A boho beach paradise in Mexico BY KIT MULLEN

I first caught sight of Tulum the way most people have:

Instagram posts. It seemed like last fall, every chic American was there at the same time, draped in linen tunics, eating scallop tacos, toasting each other with tropical drinks served in dried gourds.

This might sound off-putting to some (how do you escape to a place where everyone else is staying, too?), but there was also something undeniably intriguing: Everyone returned from Tulum entranced. S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


Cabana living at Papaya Playa Project


“I usually avoid going to the same place twice,” a friend told me, “but we talk about going back at least once a week.” Another acquaintance scribbled recommendations across the back of three scraps of paper—a list of restaurants, shops and friends. And then The New York Times proclaimed that Hartwood, Tulum’s famed open-air restaurant, was “an experiment in inventing food that is avant-garde and ancient, global and local—and, fortunately, delicious.” Well. Two months later, I found myself on a packed plane destined for Tulum’s closest airport: Cancun. To get to the promised


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

land, you’ll have to squeeze yourself between cruise-takers in Hawaiian shirts. Take a two-hour shuttle ride through police checkpoints, past monstrous Cancun resorts and Costcosized supermarkets. Then the driver will pull sharply to the left and pass into a small town full of hand-painted signs advertising jugos and cenotes. There are two distinct parts to Tulum. The city center is where you’ll find authentic taco stands and the only reliable ATM. Then there’s the Tulum you’ve overheard people discussing at brunch. That Tulum is farther along, down a long narrow road that runs parallel to the beach and carries you straight into the jungle. Your Tulum experience will depend on priorities. The town is surrounded by nature preserves and cenotes, the famous natural underground swimming holes where you can snorkel, swim and kite sail. You can schedule day trips to the nearby ruins or Sian Ka’an Biosphere Reserve ( But Tulum is also an ex-pat community of food lovers. Thanks to the Italians, you’ll find great seafood pastas (the best are at Posada Margherita.) Thank the Americans for the many green juices and macrobiotic, vegan and sustainable menus. We spent our mornings on the beach and our evenings eating our way through town. We stayed at Papaya Playa Project (, a labyrinthine resort comprised of countless cabanas and footpaths on the edge of town. Rooms range from small huts with shared public bathrooms to



we talk about going back at least once a week.



of Tulum


elegant private cabanas overlooking the ocean. Doze on the beach at Papaya Playa or book a more centralized hotel that allows you to walk to your destinations. The Beach Tulum ( and Be Tulum ( are both great options. With the high and humid temperatures, life in Tulum is lived on outdoor patios. As we settled down on Casa Jaguar’s (, our server lit candles in stained glass lanterns above us, and brought us each a Chaman: a riff on a margarita made with mezcal, cointreau, fresh grapefruit and orange juices and lots of mint. Since we stayed in an open-air cabana, we rose with the sun the next morning. Early morning Tulum offers countless yoga retreats—Utopia Tulum is a nice one—but most of the hotels offer some sort of sunrise class along the ocean. After ours, my companion disappeared for a 90-minute massage,


Eating locally at Hartwood

At any restaurant here think: habanero, seafood and papaya. Order any dish that contains one—or better yet, all three—of these local ingredients. At El Tabano (, don’t miss the soft Mexican bread with pumpkin habanero butter and the poblano crepes. Casa Jaguar’s ( ensalada seiba balances between papaya’s sweetness with peppery arugula, fatty avocado and the light tang of a basil yogurt sauce. Another highlight is the ceviche todos santos, white fish marinated in lime with chopped pear At Hartwood (, we feasted on smoked amberjack fish with pea shoots, nopales and soft boiled eggs stained a vibrant pink, thanks to a pickling in red-wine vinegar. The pork ribs with pickled habanero and cabbage kraut were unlike any I’d eaten. The meat, cooked over a low heat for many hours collapsed off the bone in the way I’ve only ever seen at a renowned Texas barbeque joint. And, true to the spirit of Tulum, the whole grilled ‘catch of the day’ wasn’t bad either.

Tulum Cenotes (swimming hole).

while I wandered down to the beach with a book and put in an order for a cold Mexican beer. Then, for about $15 US each, we rented beach cruisers from our hotel and shopped the length of the main road, lingering in Lolita Lolita, a tiny store that offers beauty products made from local botanicals. But the shopping highlight was Coqui Coqui (coquicoquiperfumes. com)—an American-owned hotel, boutique and perfumery that’s acquired a cult following in Los Angeles and New York. Everyone has a love story in Tulum, and Coqui Coqui is no exception. The husband-and-wife owners, Francesca Bonato and Nicolas Malleville, met on a nearby beach when Francesca, wandering alone on her birthday, came across Nicolas’ tent and he offered her coffee. They built the place themselves, initially as a home for two, then added rooms as more and more American friends came to visit.

Casa Jaguar

Reserve one of Coqui Coqui’s six rooms or book its 3-hour massage and bath ritual, which includes an aloe wrap and a long soak in a deep stone tub. Or just enjoy a chlorophyll water on the terrace. We saved Hartwood (hartwoodtulum. com) for our last night. It’s exactly the hippie enclave you’ve learned to expect in Tulum, with food that you’d expect to catch the The New York Times’ attention—simple but elevated. Organic. Locally sourced. An expert chef who cooks delicate dishes over open flames. There are no reservations. The line forms around 5 p.m., before the restaurant opens. Mexican beach towns can be paradises. But they tend to sprout, bloom and lapse into sprawl. Remember Puerto Vallarta in the ‘60s? Cancun in the ‘70s? Right now is Tulum’s moment. Get there before McDonald’s does.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


HOL I DAY CA L EN DA R Ever notice how your hectic life gets even busier as the holiday season approaches? School concerts, work parties, family functions and social get-togethers vie for position on already crowded calendars, leaving little free time to prepare for the Most Wonderful Day of the Year. Outlets at Traverse Mountain can help. Why spend precious time driving from store to store when everything you need can be found in one convenient location? With easy access in Lehi just off I-15, the Outlets at Traverse Mountain create an allinclusive shopping experience that elevates the average. From kid-friendly stores like The Children’s Place and Osh Kosh B’Gosh, to outdoorsy outfitters like Under Armour and Columbia Sportswear, in addition to designer duds at H&M, J. Crew and Calvin Klein, you’ll find gifts for everyone on your list … and at considerable savings.


DAYLIGHT SAVINGS TIME Ends “Fall Back” one hour and spend your extra time at the Outlets!

NOV 23

Pick up pants with a stretchy waistband to make room for that Thanksgiving turkey!

NOV 26

THANKSGIVING Rest up for Moonlight Madness shopping. Doorbusters and deals all night! Doors open at 9 pm and stay open until 9 pm on the 27th.

DEC 18-24

WRAP IT UP SALE! Buy Outlets at Traverse Mountain GIFT CARDS for last minute gifts at Customer Service inside the Grand Lobby. The Gift that Fits. Complimentary strollers and wheelchairs available at Customer Service.

outlet sat traver semount /event s

NOV 11

VETERANS DAY $10 Gift Cards to all Active Duty and Retired Military available at Customer Service (must present ID, while supplies last)

We all know shopping can be an endurance sport, so don’t let dropping sugar levels keep you from accomplishing your mission. The Outlets at Traverse Mountain has your appetite covered with a wide array of eateries, including quick bites from Auntie Annie’s Hand-Rolled Pretzels, Rocky Mountain Chocolate Factory, Zogo All Natural Yogurt, and sit-down dining at Johnny Rockets and Bona Vita Italian Bistro. This holiday season, take it easy on yourself. Make room on your calendar for you and your family by visiting the Outlets at Traverse Mountain. Where great outlet shopping is closer than you think and more than you can imagine!

NOV 14

6 pm - 7 pm Live Entertainment with


Santa and Mrs. Claus Light the Christmas Tree. Visit for details!

NOV 27

BLACK FRIDAY deals continue and Live Remote with 100.3’s Rusty Keys 3-5 pm

CHRISTMAS EVE Visit Santa in his cottage from 10 am - 5 pm Store hours 9 am - 6 pm

DEC 25

MERRY CHRISTMAS to you and yours from us and ours!

SANTA arrives at his Cottage to visit children through Christmas Eve M-F Noon - 7 pm, Friday & Saturday Noon-8 pm, and Sunday Noon - 5 pm


DEC 12

DEC 26

DEC 31

Must Visit Santa this year! He’s at Outlets at Traverse Mountain. M-F Noon - 7 pm, Friday & Saturday Noon - 8 pm and Sunday Noon - 5 pm

Stores are open until 9 pm.

DEC 24

NOV 20

Stores open at 9 am Time to get what you REALLY wanted!

SANTA BREAKFAST Pancakes and quality time with Santa! 9 am

NEW YEAR’S EVE Pick up something sparkly to ring in the New Year! Stores close at 6 pm Welcome to 2016!!!

Follow us online:

Stay In The Black. This holiday season, shop over 50 marvelous outlet stores and brands at the Outlets at Traverse Mountain where saving and fashion are always closer than you think, and more than you can imagine! Visit the luxurious Grand Lobby and relax in the warmth of the two-story lodge-style fireplace, enjoy complimentary Wi-Fi and visit Customer Service for VIP Shopper offers.


I-15, Exit 284 Highland / Alpine 3700 North Cabelas Blvd. Lehi, UT 84043 801-901-1200



Salt Lake City Arts Council

32nd Annual Holiday Craft Market. More than 70 artists. Gifts for everyone, or a stocking stuffer for yourself ! December 4th-20th 54 Finch Lane, SLC, 801-596-5000

Name Droppers

High end designer consignment in Salt Lake City, is where the smart, savvy women and men go to shop for designer apparel for a fraction of the retail price. Main Store - 3355 S Highland Dr, 801-486-1128 Outlet location- 2350 E Parleys Way (2100s) , 801-474-1644


Dottie: A chocolate sour cream dough with a peppermint buttercream frosting. 770 S 300 W, SLC, 801-834-6111



Quintessentials will be selling several Sterling Silver Collections that include selection of buckles. Selection of 300 straps in exotic leathers, in a rainbow of colors and bespoke­­— for men, women and teens. Prices upon request.


Feldman’s Deli

Deli done right. Utah’s authentic traditional Jewish deli. Gift cards available. 2005 East 2700 South, SLC 801-906-0369

Elizabeth Plumb Jewelry


For more than a decade, each handmade design has been dreamed up “one at a time” in a conscious effort to fuse inspiration with creativity. Every piece locally designed and produced. 385-424-7783

The Children’s Hour

Just walking around in this sassy B.B. Dakota coat is bound to ensure a happy day... With the addition of an iconic Orla Kiely leather bag, you might find yourself skipping!! 898 South 900 East, SLC, 801-359-4150

Splendor Beauty

Beauties Junkies & Gift Shoppers alike unite at this fun boutique in Kimball Junction! Shop Splendor Beauty Emporium for the ultimate gifts, skincare essentials, and gorgeous cosmetics. 1635 W Redstone Center, Park City 435-757-1800


Red Butte Garden Gift Shop

Garden inspired gifts! Books, jewelry, wind chimes, lotions, fairy garden supplies, home and holiday décor, kids stuff, and more. 300 Wakara Way, SLC, 801-585-0556


Touche` specializes in Vera Bradley, Alex and Ani jewelry, Nena & Co,Thymes Frasier Fir, and specialty clothing and shoes. 116 S. Main Street, Bountiful, 801-299-8372

Western Nut

Near downtown Salt Lake City, this unique store specializing in delicious gourmet nuts and gorgeous handcrafted gifts since 1966. You won’t find quality like this anywhere else.


434 South 300 West, SLC 801-363-8869

Athleta creates versatile and fashionable performance and lifestyle apparel for the fitness-minded woman who lives life on the go. Offering products that move with her throughout the day, Athleta strives to help her look as amazing as she feels. City Creek Center, 50 South Main St 801-532-3874,

The Stockist

The Stockist is a specialty shop catering to ladies and gents. Stocking quality goods and lifestyle essentials for an everyday purpose. 875 E 900 S, SLC, 801-532-3458

Ken Sanders Rare Books

Specializing in used and rare books, we also carry an ever-changing inventory of art, ephemera, maps, photography, and postcards.

Silver Star Ski & Sport

We specialize in high performance rental equipment and apparel for all seasons. 1825 Three Kings Drive, Park City 435-645-7827

268 South 200 East, SLC 801-521-3819

Machine Age

Behold one-of-a-kind and custom objects d’art from Time Traveler Adventures of Professor Julian Raintree. Re-Invented, useful antiques and oddities. Unique decorations for the home and office. 456 Trolley Square, SLC 801-359-2020



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Nuns for a new age After 140 years, Holy Cross Sisters remain relevant. BY GLEN WARCHOL

Tears run down Blanca Ayala's

face as she recounts her recent history. An immigrant from El Salvador, she was abused by her husband. Then when she took refuge with another family, a relative tried to molest her daughter, a wide-eyed five year old clinging to Blanca's dress. The assaults, says the 38-year-old immigrant, drove her to a women's shelter and to the Holy Cross Ministries for help. The ministry was established by the Sisters of Holy

Cross, who have been offering succor to Utah outsiders and others in need for 140 years. Ministry workers are not only aiding Blanca in her visa case, but supported her when she recently was diagnosed with uterine cancer. Even though the attempted assault on her daughter (one of her four American-born children—she has another six children in El Salvador) would have made Blanca eligible for a special visa for crime victims, she refused to follow through.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015



Laying a cornerstone at Holy Cross Hospital School of Nursing, September 14, 1949.


The sisters founded a school at St. John’s in the Silver Reef boomtown.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

“I didn't want to do it that way,” she explains through a translator, “because every time I saw the papers, it would remind me of what he tried to do to my daughter.” Blanca instead assisted authorities in prosecuting her husband for violence against her. He was deported and Blanca will soon receive a “U visa,” available for victims of domestic and sexual assault, that will put her on the road to a green card and, ultimately, citizenship. Devoutly religious, Blanca sees God's hand in everything. She shows me an image on her phone of a crucifix superimposed over a chest X-ray. “I promised God I would spread the word of his miracle,” she says of her cancer remission. “I thank the people at Holy Cross–everyone here pushed me forward. They told me I had to get better for my children and God would help.” But this upswing in fortunes comes only after a tortuous saga that began, Blanca says, when the MS13 gang

Immigrant Blanca Ayala found legal and emotional aid at Holy Cross Ministries.

We hear the most horrific stories. — Ana Flores

murdered her first husband in El Salvador more than a decade ago. Blanca was forced to flee through Mexico on the notorious “The Beast” train, then was smuggled into the United States by a criminal cartel. There, an angel (real, not metaphoric) rescued her and guided her to Utah. My interpreter Ana Flores explains the ministries' staff has become inured to stories like Blanca's. “Most of the people we get are victims of crime and we hear horrific stories,” Flores says. “When it comes down to it, they believe only God saved them.” The Sisters of the Holy Cross have long been in the business of aiding the strangers among us, caring for their health, education and souls. It's a history deeply rooted in Utah where more than a thousand sisters have served. When the Rev. Lawrence Scanlan was assigned the Utah Territory in the early 1870s, he asked for nuns to serve the Irish immigrant community that had arrived in the territory with the railroads and mines. In 1875, two Holy Cross nuns, Sisters Augusta Anderson and Raymond Sullivan, arrived and immediately began visiting mining camps. By the end of 1875, they had established Saint Mary of the Assumption School, Holy Cross Hospital and Saint Mary-of-theWasatch Collage. The sisters proved to be as innovative as they were hardworking. For a dollar a month, the miners were covered for hospitalization—probably the first health-insurance program in Utah or anywhere. Decades later, the Holy Cross sisters would pioneer techniques in caring for AIDS patients. Through the first half of the 20th century, the sisters established schools from Ogden to Silver Reef,







to meet the needs of a modern society. They developed a promotora approach—aid workers who actively seek out people in need. “We pound the pavement. We put up notices. We knock on doors—go into markets and laundromats.” She says it's the legacy of the first Holy Cross sisters, “We don't give up on people easily.” As for the future, Sister Mary Ann says Holy Cross will continue serving and try to bring their perspective to others: “Sometimes people feel paralyzed by the enormity of society's problems,” she says. “But we can do something. It is incumbent on people to see all individuals as created by a loving God. If we promote people seeing others like that, maybe, at least locally, we can make a difference.” PHOTO: ADAM FINKLE


Park City and Eureka. But as the order moved into the 1990s, the number of women taking vows in North America fell off precipitously. The order went from about 20 sisters in 1990 to nine in 2015. In 1994, the sisters sold Holy Cross Hospital. “When Holy Cross was sold, the sisters decided they wanted to remain in Utah and be of service,” says Sister Mary Ann Pajakowski, who arrived at about that time. Using money from the sale, they founded Holy Cross Ministries to meet needs of the poor. “We try, particularly, to meet the needs of women and children,” Sister Mary Ann says, through health programs, education and immigration counseling. Breaking any dusty stereotype of nuns, the Holy Cross Sisters evolved

Top Left: Holy Cross sisters trained Utah nurses. Top Right: Sisters braved the elements to visit Park City’s miners. Above: Sister Mary Ann Pajakowski and eight other sisters continue the work. Left: Recreation time in Park City.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


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Girls Just Wanna Hit People Samantha Gordon, 12, may be Utah’s biggest football star.


By Christie Marcy

There’s nothing girly about Samantha Gordon’s love of football: “I really like just to go out and hit people.” And 12-year-old Sam’s greatest hits have already made her a superstar. In 2012, a video of then-9-year-old Gordon’s football season highlights playing in a boys league went viral. Millions delighted to the scenes of tiny Samantha in a giant helmet breaking tackles and scampering into the end zone for touchdown after touchdown, making the mini-Barry Sanders an Internet sensation. “You have to work really hard on the play and it’s super awesome when the play really works out,” she says. “Scoring is just an awesome feeling, too.” After the video got more than 5 million views in two days, things really took off for Sam. She ended up on a Wheaties Box, in the NFL commissioner’s suite during the Super Bowl, attended sports award shows, was in a commercial for the NFL, wrote a book and appeared on talk shows. Now Gordon is a founding member of the nation’s first all-girl tackle football league, here in the Salt Lake Valley. “The reason we started the girls league,” she says, “is because my girl friends wanted to play, but their parents don’t feel comfortable with them playing with boys.” Her father, Brent Gordon, worked with USA Football, a NFL-endorsed youth football organization, to help her start it. They sent home a flyer to Jordan School District 5th and 6th grade girls and 50 slots were filled in less than a week. Brent, who calls himself “a big-time feminist,” said the success of the league is all about giving girls a chance to play. “Opponents of Title IX say, ‘Girls don’t want to play sports.’” Brent says. “But, once you have opportunities presented, the

participation levels explode. They just need the opportunity and the platform.” The biggest difference between playing football with boys versus girls, Samantha says, is that boys won’t let her use their water bottles when she forgets hers. It’s not a fear of cooties, she says—the boys hope a little dehydration will tip the odds against her. “Playing with boys is really fun,” she says. “But they’re really competitive.”

Samantha took last year off of football to focus on the sport the rest of the world knows as football and she it’s her new love. “Soccer is my favorite sport and my dream is to one day play with the U.S. Women’s National Team and win an Olympic gold medal and a World Cup.” But she’s back on the gridiron this year, returning to the league she started with her father, and working on her next highlight reel. S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015



Chris Cochella believes playing is learning. By Winston Robbins

When it comes to kids and their toys, Utah native Chris Cochella believes that reading the instructions is overrated. “It's great to build a prescribed set, and following instructions is important,” Cochella says of kids' assembly kits. “But the real brilliance comes after that.” Cochella is riding high in the latest niche in toymaking: STEM (Science, Technology, Engineering and Math) toys. In the last few years, the toy market has been flooded with products that claim to engage the minds of children cerebrally—mostly through rote “activity kits.” His all-assembly-required toy, Brackitz, aims to stimulate innovation in children. With the importance the tech industry has on our nation's economy, Cochella

says it's imperative to introduce children engineering, architecture and problemsolving basics at an early age, all the while encouraging ingenuity. “Everyone keeps talking about using education to really build this next generation,” he says. “If that's true, I think we need to raise the bar a little bit in terms of what we provide.” Brackitz, a simple construction system composed only of small wooden planks and sturdy plastic connectors, takes simple block play to three dimensions. It's for all ages and places a emphasis on creativity. There are no step-by-step instructions to follow. Kids find an outline of the basic mechanics of Brackitz to get them started. From there, it's all up to their imagination. Visit for more information.

Visit for more community Faces.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


Toy Story


More Than Meets the Eye

UMFA’s Anderson-Perkins tells tales about art.


By Susan Lacke

When most people look at The Garden Bench, they see a collection of odd, unrelated objects in a painting: a bird escaped from its cage, a woman’s hat strewn on the ground, a deflated bagpipe. When Leslie Anderson-Perkins views the Phillipe Rousseau painting, she sees a 19th century scandal. The objects, she explains with a sly smile, were hastily left behind by their owners as they snuck away for some (ahem) afternoon delight. As a curator of European, American, and regional art, Anderson-Perkins spends her days investigating the stories behind the Utah Museum of Fine Arts collection. “I research and contribute to our understanding of the objects at the UMFA. Equipped with this knowledge, I conceive of new narratives to tell about the works in the collection,” says Anderson-Perkins. It’s a Herculean task to appeal to visitors who consider the gallery’s older art to be staid compared to the museum’s contemporary pieces, but Anderson-Perkins is up to the challenge. Through storytelling and strategic placement, art comes alive in the halls of UMFA. “The story becomes more clear every time I look at a piece,” says AndersonPerkins. “There’s nothing more thrilling to me than seeing something in a painting I hadn’t noticed before.” These small details often help to establish connections between artists. Two different pieces, created hundreds of years apart, can further the same theme. Even making subtle changes to the way art is displayed can have a profound impact in how the viewer interprets the experience. A successful gallery installation requires aesthetic sensibility and an understanding of how visitors will experience those works of art. AndersonPerkins provides one such example: “We shifted [Utah artist] Cyrus Edwin

Dallin’s The Scout away from a nook, about five feet toward the center of the space. The purpose of this change was two-fold: visitors may view the sculpture from all angles, in the round, and the figure depicted in the sculpture is now oriented toward a painting. Previously, The Scout had been facing the wall, but now it appears that the figure is peering at a magnificent Western landscape [Conrad Buff’s Canyon Land].” With more than 21,000 pieces to rotate through at UMFA, Anderson-Perkins admits the narrative opportunities are infinite. “When I think of the connections to be made between different objects and the stories to be told, I get excited.”

A naughty story hides in Rousseau’s The Garden Bench

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


on the table


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

on the table



What defines a holiday feast? “All things good for the soul,” says Utah food blogger and cookbook writer Becky Rosenthal. “That's what I always answer when someone asks me what is in my chess pie recipe.” Sharing traditional foods strengthens a family, connecting generations through the memories taste inspires and the rituals food requires. We asked Rosenthal, along with eight other notable Salt Lake women whose lives are focused on food, to join us at the gorgeous McCune Mansion around a holiday table laden with the dishes that define their own family's feasts. Find all the recipes in this article at

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015




S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Rosenthal emphasizes that it’s not her chess pie recipe–it’s a family recipe that dates back beyond her Texas grandmother. Its delicious simplicity has graced every family gathering since. “The tradition continues in our home in Salt Lake City,” Rosenthal says. Most of us think roast turkey when we think of Thanksgiving. But Kestrel Liedtke, co-owner of Tin Angel, has a different memory. She recalls, “We wore ankle-length, hand-made dresses and bonnets. We sang songs about love and peace. We baked a lot. Mostly with sunflower seeds and carob.” That’s right. Hippies. “Thanksgivings in my family were large potlucks with many families and friends. Many of our clan were vegetarian and, although there was usually a free range turkey or a steaming tofurkey, my favorite was always my mother’s stuffed pumpkin, brimming with her homemade stuffing with her mushroomsage gravy. She grew the pumpkin and baked the stuffing in it so the flavors harmonize while it bakes. The colors, aromas and flavors of this edible centerpiece evoke all the best experiences of autumn in Utah.” Tin Angel, 365 W. 400 South, SLC, 801-328-4155. Zuppa di pesce is part of the Italian-American Feast of Seven Fishes, celebrated the night before Christmas when families wait for the midnight birth of baby Jesus. Vanina Meystra-Pirolla, who offers Italian cooking classes and tours, serves her zuppa with homemade focaccia. Tin Angel co-owner Robin Kilpatrick’s peanut brittle is an old family recipe from her dad’s family. “When my Grandma got older and started to lose her vision, she asked Dad to carry on the preparation and delivery of the holiday treat. Every year, my dad makes the brittle and, as promised, makes sure all family and family friends receive a box to enjoy, prompting a lively discussion among his siblings as to who received more.” An essential Hanukkah dish, potato latkes served with sour cream and applesauce are everyone’s favorite Jewish food, including food blogger Sarah Lappe who works in the sustainability office at the University of Utah. “THere’s nothing like the smell of frying latkes,” says Lappe, who doesn’t use a recipe. “I just grate potaotes, mix them with egg and a little flour, and fry.”

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015




S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Lavanya Mahate, owner of Saffron Valley and East India Cafe, remembers the Diwali celebrations of her childhood. “Diwali is all about the sweets. My mom used to make this special saffron vermicelli kheer, loaded with roasted nuts and dry fruits. We would wear new outfits, eat the sweets and go outside and burst firecrackers, which is an integral part of Diwali celebration.” Today, living in Utah, Mahate passes the tradition to her daughter Sanjana and son Shalin, celebrating the triumph of good over evil, light over darkness, sweetness over all. Saffron Valley Indian Street Foods, 1098 W. South Jordan Pkwy., South Jordan, 801-438-4823; Saffron Valley East India Cafe, 26 E Street, SLC, 801-203-3325. SuAn Chow, owner of Chow Truck, grew up in Utah eating Chinese food. Except: “My father had a Chinese restaurant, but he loved American roast meats, so during the holidays we went big on American-style meats and saved the Chinese food for Chinese New Years. He would go into the restaurant and cook all the meats for Christmas dinner, then bring them home for dinner.” The menu always included a standing rib roast. Yelena Caputo is proprietor, with her husband Matt, of Caputo’s Market & Deli; her heritage includes Greek, Italian and Armenian cultures. But when it comes to holiday eats, she says, “I tend to prefer the classics.” Caputo cooks the Thanksgiving feast, which includes typical mashed potatoes, turkey with gravy, green bean casserole, etc. “But Christmas Eve and Day are hosted by my parents and in-laws, respectively. I bring a side dish–potato gratin. Along with the sliced potatoes and heavy cream, I add sauteed fennel and fennel powder. Plus, of course, some stinky cheese.” Caputo’s Market & Deli, 314 W. 300 South, SLC, 801-531-8669, and other locations. What is Christmas without cookies? Bistro on Third’s owner Kathie Chadbourne and her pastry chef daughter, Kelly Sue, keep the ovens busy baking all kinds of cookies–peppermint shortbread, anyone?– for friends and family. Avenues Bistro on Third, 564 E. Third Ave., SLC, 801-831-5409

Visit for a behind the scenes video and outtakes. S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


Lantern Press


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

in winter

Have a national park to yourself. by Jeremy Pugh

It’s 50 degrees at the end of February and a light dust of snow drifts down from the churning greyand-white sky. We begin the ascent to Cassidy Arch, clambering up the switchbacked trail out of Capitol Reef’s Grand Wash, and are rewarded with the grand view of sandstone and snow all to ourselves. Snow-filled tracks on the trail are evidence that other hardy souls are somewhere ahead, but for now it’s just Jennifer and me on a trail of quiet and solitude. The slick rock is appropriately slick under the new snow, making our hike across the red-rock plateau above Cassidy Arch less hike, more scramble, but the slipping and sliding lends a comical exuberance to our exertions. With no one around to see our pratfalls, we feel like kids tumbling around on a snowy day. All the while we remain soberly clear of the sheer-drop-below edges. This is day four of a seven-day wintertime road trip through Utah’s five national parks and on every excursion, in every park, Jennifer and I are essentially by ourselves, only occasionally passing others on the trail, mostly foreign travelers who somehow got whispered the secret: Southern Utah’s mild winters make it the perfect time to tour the Mighty 5—Arches, Canyonlands, Capitol Reef, Bryce Canyon and Zion National Parks. The global popularity of these parks has created a dependable summertime mob. Just last June, Arches National Park made the news as crowds clamoring to get a glimpse of Delicate Arch shut down Utah Highway 191, just outside park gates near Moab. Even on the least busy warm-season days, the lines of cars cruising popular sections of each park mock Edward Abbey’s Desert Solitaire. This is the great outdoors? Or a parking lot? Plus it’s hot in all but the highest elevations, with temperatures hovering around 100 for most of the season.

But in February? The parks are yours. Open roads and open trails, comfortably cool daytime temperatures and blessed quiet give you a rare solitary view of the overly viewed vistas. Of course there are some hurdles to wintertime adventures, like weather. Yes. We encountered rain and snow in all the parks, but apart from one blizzard in Bryce Canyon (the highest-elevation park at 8,000 to 9,000 feet on the rim), it was manageable with sensible clothing layers and an adventurous heart. And the moody weather’s layers of cloud, snow and sky invited rare reflection. The second obstacle is a dearth of lodging and restaurants, a downside to solitude. We found a pleasant selection of year-round places to stay in each of the communities near the park areas, and some surprisingly good eats along the way.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


OFF-SEASON EATS Zion Canyon Brewing Company’s brewpub has excellent pub grub and a good selection of beers, brewed onsite. 2400 Zion Park Blvd., Springdale,, 435-772-0336 Whiptail Grill is a cute cantina in a converted gas station, serving creative takes on Mexican cuisine. 445 Zion Park Blvd., Springdale, 435-772-0283

THE BIG HIKES: Angel’s Landing Distance: 5.4 miles

Ranger Doug Enterprises

ZION OFF-SEASON STAY Cable Mountain Lodge Located right at the mouth of Zion Canyon, Cable Mountain Lodge is practically in the park. The lodge has standard hotel rooms as well as family-sized suites with kitchens and plenty of space. Bonus: The hot tub is open year round. 147 Zion Park Boulevard, Springdale,, 435-772-3366


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


Overcrowding in peak season made Zion National Park the first in-Utah park to move to a mandatory shuttle system. But in February the roads are empty and its two most popular hikes, the Narrows and Angel’s Landing, are blissfully free of the human traffic jams and bottlenecks endemic to the summer season. Zion is Utah’s lowest park in both elevation and latitude, so its weather tends to be fair year round. You can expect rain but rarely snow. You’ll encounter cool temperatures, especially in sunless canyon bottoms like The Narrows. Springdale, located just below the park entrance, is for the most part open for business in the winter season, but restaurants and stores often limit their hours. The Cable Mountain Lodge has a helpful “what’s open” guide.

This is a pre-lawyer hiking trail. It’s a butt-kicking climb to the very top of Zion Canyon, famously completed by a “chain route”—where the vertiginously narrow trail offers chain hand holds as you crawl up tummy-turning sections of trail with sheer drop offs. Yes, people have fallen. No, they did not survive. Yet the trail remains open, perhaps because the payoff is so spectacular—a perch on Angel’s Landing with stunning views in every direction and a sense of fear-facing accomplishment. Do not do this hike in less-than clement weather.

The Narrows Distance: 9.4 miles The Narrows is essentially a scramble up the Virgin River. You splash over and around river-rock bowling balls as towering rock walls close together as you ascend the canyon. In summertime, people tackle The Narrows in sandals and shorts, but in February you’ll need some gear. Rent a drysuit from Zion Outfitters (zionoutfitter. com $60,). The thick, rubbery suits keep the water out and you warm and dry inside. And although you’ll look like you belong on a Star Trek landing party, you’ll feel invincible wading through the chest-deep water near the top. The kit also comes with extra-grip water shoes and a giant wooden pole that make your scrambling easier. The hike terminates at the backcountry boundary (permit required). And although you’re not hiking up hill, all the wading and clambering is tiring, so remember you’ll have to return the way you came. Consider turning back before you’re all gassed out.


Home to some of the most stunning vistas in the national park system, Bryce is known for its abundant hoodoos. Rising out of the canyon floor like stalagmites, some are diminutive while others reach as high as 10-story buildings. The optimistically named Bryce Canyon City borders the park boundary and is home to Ruby’s Inn, founded by Reuben C. Syrett, an intrepid pioneer who settled in the area in 1916 to ranch. When the park (first a national monument) was founded in the ’20s, Reuben, or Ruby, was poised to capitalize on the influx of visitors that continues to grow each year.

section out of the way first instead of at the end of the long hike.


EVENT: Bryce Canyon Winter Festival Each February, Ruby’s Inn hosts the Bryce Canyon Winter Festival. The three-day event features a selection of clinics and demos of cross-country skiing, snowshoeing, kayaking and archery. Sign up for yoga classes, ranger-led hikes, stargazing parties and more. Rooms and activities at the popular festival (near Valentine’s day, hint, hint) fill up fast every year so book ahead. bryce-canyon-winter-festival

Foster’s Family Steak House This wooden-walled diner is one of the few year-round dining spots outside of the Ruby’s Inn enclave and it’s worth the short drive. Outside the kale-and-quinoa zone, expect the wilted salad bar (with “both” kinds of dressing, ranch and Thousand Island). But it’s hearty meat-and-potatoes fare, with simply prepared steaks and meatloaf, and pies baked each day. 1150 Highway 12, Bryce City,, 435-834-5227

THE BIG HIKE: Fairyland Loop Distance: 8 miles This hike down into Bryce Canyon offers the park’s most spectacular display of its hoodoos. It's also a good workout. You’ll hike down and back out of the canyon through the magical Fairyland, a maze-like trail at the base of the towering hoodoos. Tip: Do this loop clockwise, and get the least-charming canyon rim

OFF-SEASON STAY Ruby’s Inn Ruby’s Inn is pretty much all you’ve got for lodging–even the park’s rustic lodge is closed. The hotelier has two lodges on either side of the main drag and is home to one of the only liquor stores in the area. The rooms are clean and situated nicely at the edge of the park boundary. It owns much of the land adjacent to the park and offers a slew of wintertime actives on its property. 26 S. Main Street, Bryce Canyon, rubysinn. com, 435-834-5341 Lantern Press S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


OFF-SEASON STAY Broken Spur Inn The Broken Spur is the only lodging open off-season in Torrey, just outside Capitol Reef. The homey, family-run establishment is the type of place that has Zane Grey books in the lobby and a hearty western breakfast included in the cowboy-comfortable dining room. 955 E. Utah Highway 24, Torrey,, 435-425-3775

THE BIG HIKE: The Frying Pan Trail Distance: 7 miles

Tyler Nordgren

OFF-SEASON EATS Pickings were slim last February as far as restaurants in Torrey go but Red Cliffs Restaurant served up a decent take-out pizza during a winter storm that had pretty well shut the rest of town down. 56 E. Main St., Torrey, 435-425-3797


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One of the most under-appreciated national parks, Capitol Reef should not be. So appreciate it already. Its winding canyons and Parisian boulevard-like washes offer stunning displays of the power of wind and water to shape the land. The park was essentially empty last February and perhaps the best and loneliest of the parks in winter.

This hike will take you into the heart of the Reef, and along the way you’ll get stunning views from both below and above the underrated Cassidy Arch (named after Butch Cassidy of “and the Sundance Kid” fame, who hid out in the area). The trail starts at the Grand Wash, a ramble up a wide avenue of former riverbed. The Cassidy Arch trail starts at 3/4 of a mile in on the right and is a strenuous climb up to the top of the Waterpocket Fold. Once you’re up there, however, the going is pretty easy. Cassidy Arch is a spur off the main trail and worth the detour, but in snowy or wet weather, stay well away from the edge. You’ll follow the Frying Pan Trail out, through the goblin-filled Cohab Canyon. Unless you have two cars, you’ll need to ply your hitchhiking skills on Utah Highway 24 back to the Grand Wash trailhead, which in an empty park can take a while.


Perhaps one of the park system’s most disjointed areas of majesty, Canyonlands is truly a puzzle. Divided by the rugged topography of the landscape into three districts—Needles, Island in the Sky and the honestly named Maze—the park befuddles. The Islands in the Sky area is the most easily accessible, while Needles and the rugged Maze offer more backcountry than many national park goers expect. Regardless of the district, every trek into Canyonlands is marked by a steep descent into and a rugged climb out of the deep canyons carved by the Colorado River and its tributaries.

THE BIG HIKE: Murphy Loop (Island in the Sky District) Distance: 10 miles

OFF-SEASON STAY Dead Horse Point The road into Canyonlands’ Island in the Sky District passes by Dead Horse Point State Park, a worthy side trip in and of itself. Last year the state park installed three yurts on the edge of its famous overlook. The yurts are open year round, with a toasty heater. The yurt deck is a prime seat for stunning sunsets, sunrises, and on a moonless night, you’ll lose count of stars and feel super insignificant under the twinkling blanket above. Reservations in the off-season are easy and can be made up to four months in advance at

From the rim, the trail seems to disappear right into the cliffside. The steep 1,400-foot decent is a real thrill—remember that secret trail Frodo and Sam climbed in Lord of the Rings’ Mordor? The precarious perch on the cliff side offers stunning vistas at every turn. At the bottom, you’ll hike through a sandy wash in a loop that returns you to the cliff base for a tough climb out.

BY THE WAY: SCENIC HIGHWAY 12 This stretch of glorious road will take you from Bryce Canyon toward Capitol Reef. Along the way you’ll pass through two of Southern Utah’s coolest little towns, Boulder and Escalante, and skim the northern half of the Grand Staircase-Escalante National Monument.

The Big Hike: Lower Calf Creek Falls

More of a nature walk than a hike, this creekside ramble will take you up canyon to the base of Calf Creek Falls, a bridal veil of cascading water dumping into a tempting swimming hole that you may pass on in February. A helpful trail guide points out flora and ancient petroglyphs on the rock walls.

Off-season stay: Sadly, famed Hell’s Backbone Grill doesn’t open until mid-March, but the neighboring Boulder Mountain Lodge is open for business at the end of your tour of Highway 12. The comfy lodge has kitchenette rooms in a variety of configurations. The lovely hot tub overlooks an adjacent bird sanctuary where you can view the avian migration returning from the south. 20 N. Highway 12, Boulder,, 435-335-7460

Tyler Nordgren S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


BY THE WAY: KANAB Kanab is a popular destination with the bustouring set. Located in the center of the Grand Circle, a set of byways that includes stops at Bryce, Zion, Lake Powell and Arches and the Northern Rim of the Grand Canyon, Kanab is an excellent way station open in wintertime. Many Hollywood westerns were filmed in the area, including John Ford’s classic starring John Wayne, The Searchers. The town pays homage to that legacy with kitschy western-gear shops and tourist traps complete with old movie sets.

Off-season stay: Quail Park Lodge

This classic mid-century motor lodge has been upgraded into a campy mid-century modern boutique hotel. The rooms are retro chic, with big comfy beds and well-appointed bathrooms. Free breakfast is across the street at The Victorian Inn, which features an equally hip lobby filled with the owner’s collection of Dale Chihuly’s sculptural glass works. 125 N. 300 West Kanab,, 435-215-1447

Lantern Press

ARCHES NATIONAL PARK OFF-SEASON STAY The new Fairfield Inn on the edge of Moab is a clean, breakfast-included base with comfortable, business-class rooms. Predictable and easy, it was ideal after seven days on the road. 1863 N. Highway 191 Moab,, 435-­259-­5350


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The most popular park in Utah lives up to its name, with a vast array of mind-boggling sandstone arches around every corner. The park is packed in summertime, mainly because of the easy hike to its show pony: Delicate Arch. But like every park in winter, it’s blissfully deserted come February. The park is near Moab, which provides an excellent base of operations for exploring southeastern Utah.

THE BIG HIKE: Double O Arch (via the Devil’s Garden Primitive Loop) Distance: 7.2 miles

If you've bagged Delicate Arch, head to the back of the park and take the trip to Double O Arch. Along the way you’ll see other marquee arches like Landscape, as well as the ominous Dark Angel tower. The hike will have you scrambling over slick rock fins back to the trail’s namesake arch. Instead of heading back the way you came, take the primitive loop back to the parking area. The trail marches you through Devil’s Garden, over even more slick rock obstacles and again with the stunning scenery.

OFF-SEASON EATS We hate to say it but Moab is a wasteland of bad food options even in summer. The tourist-trap mentality abides and a wealth of mediocre eateries rule. Do not go to the Moab Brewery for anything other than beer, and if you must eat out, Two Sisters is probably your best bet, if only for the margaritas. Eklecticafe, open only for breakfast is, sigh, at this point Moab’s best eatery.

GEAR UP While wintertime in southern Utah is much, much tamer than you imagine weatherwise (you’re not summiting Everest, you’re going on well-traveled hikes in national parks) you’ll still need to deal with cooler and widely fluctuating temperatures as well as intermittent rain and snow. The Boy Scouts have it right: Be prepared. Hiking boots - Your light trail hikers won’t cut it. You’ll want a breathable, waterproof boot with a sturdy, super-grippy Vibram sole. Yaktrax - These are basically “chains” for your boots that will help you on snowy trails and dangle nicely from your day pack if conditions are mellow. NO SNOWSHOES - Too often touristas clomp around on packed-snow trails in snowshoes which are more of a hazard than a benefit. Unless you are venturing well into the backcountry and off, off trail in very snowy conditions, you will not need them. Basically, if you don’t know how to use snowshoes you probably aren’t going to be in a situation where you’d have to know—make sense? Trekking Poles - Clawing your way up snowy and, at times, icy trails and across wet slick rock (which unlike dry slick rock is genuinely slick) can be tricky. Some nice sturdy, collapsible poles with a rubber tip will give you an extra place to put weight down while on slippery descents. Breathable, waterproof jacket and rain paints. You’ll want a nice breathable outer layer for your top and bottom that will repel water and let your perspiration out when you’re climbing. Base layers - Wicking fabrics are a must; they’ll keep the moisture away from your skin as you sweat. After you stop moving you’ll cool down quickly and want to keep yourself as dry as possible. Day pack - You’ll need a waterproof (or at least resistant) pack with enough room to stash all your layers as conditions change. Size matters: Make sure you’ve got room for snacks, water, a beanie, gloves, extra-mid layer and room to stash your outer layer if things heat up. Hiking in cold weather is about staying dry, so don’t be a hero. If you’re sweating a bunch, stop and peel a layer or two.

The Posters The incredible scenery of Utah’s national parks is best seen to be believed. Photographs are abundant—so abundant that it’s easy to start taking grandeur for granted. Looking at natural marvels through an artist’s eyes instead of a lens can renew the sense of awe.


Between 1935 and 1943 the Works Progress Administration’s Federal Art Project printed over two million posters to promote everything from education to travel, including posters for 16 national parks. Few originals survived, but seasonal park ranger Doug Leen found the negatives and has reconstructed the posters and now offers them as silkscreened prints. Many national parks have commissioned Ranger Doug to continue this series with contemporary designs in the style of the WPA. By the National Park System’s anniversary in 2016, every park should be represented. Read the whole story and order your own posters at


Look up at night. That’s the message of Tyler Nordgren, professor of physics and astronomy at the University of Redlands. Since 2005, he has worked with the National Park Service to promote astronomy education in national parks—some of the few places the public still has a chance to see a nocturnal landscape of the universe. Nordgren has documented this vanishing landscape with photography and helped the National Park Service with a poster campaign encouraging people to “See the Milky Way.” Find out more about Nordgren and his dark sky advocacy at


A graphic design firm in Seattle, Lantern Press specializes in full-color illustration inspired by retro designs and styles like those originally produced by the WPA. Lantern Press uses original artwork created by their own team as well as vintage images of all kinds of subjects—fruit labels, movie posters, maps and national and state parks. For more information and a list of the thousands of Lantern Press posters, go to For more photos of the Mighty Five in Winter check out

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The Three Lives of

TROLLEY SQUARE An Iconic Landmark Meets a New Generation




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1847 Brigham Young sets aside land for public spaces.


10th Ward Square chosen site for a territorial Exposition Building designed by Richard Kletting.

1888 Fall

Exposition Building completed in time for first fair.

1888 Spring

hosrow Semnani has a new passion. The suave and impeccably dressed Iranian-American is known for his scientific, political and business savvy, that came to play in founding the nuclear waste disposal facility Envirocare (He sold it in the 1980s and it’s now Energy Solutions). But in his office today, he’s poring over 19th century photographs, excitedly recounting early Salt Lake City history—in particular, a long-lost chapter that his team recently uncovered. The drawings and photographs of a Victorian-era building designed by Richard K.A. Kletting, the architect of the Utah Capitol and the original Saltaire Pavilion, seem out of place in Semnani’s office with its clean lines and Persian Empire lions engraved on the windows. A set of wall clocks, displaying the time in Johannesburg, London, Tehran, Salt Lake City and Chicago, hint at the scope of Semnani’s global investment company, S. K. Hart Properties. But nothing seems to enthuse Semnani more than the history and future of Trolley Square, two blocks to the south. In 2012, Semani purchased the troubled shopping

center after it went bankrupt—a victim of the 2008 recession and a bad run of luck that included a mass murder. With competition from City Creek Center, Gateway and suburban malls, buying a shopping mall was anything but a sure bet. But Semnani, a shrewd player, has put his money on Trolley Square. “It wasn’t in the best shape when we acquired it—it had all the problems that come with bankruptcy,” Semnani says, referring not only to the flight of many tenants, but to the brick-and-concrete complex’s neglected sewers, plumbing, heating and crumbling exterior. “I said to my team, ‘We’ve got to change this!,’ ” Semnani recalls. “This is a jewel. I take pride in it. ”

In the beginning

It could be argued that Brigham Young was the first New Urbanist. He decreed that Salt Lake’s streets would be wide and laid out in a rational grid system, with space for gardens and stores—anticipating what we know as “sustainable” development. He also gave expansive parcels of open land to the city S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015



Last Fair with 23,000 visitors

1904 1906

Exposition Building razed

Railroad baron E.H. Harriman buys the property for an electric trolley system

to be used for public spaces. In 1888, state leaders earmarked the so-called 10th Ward parcel at the corner of 500 South and 700 East to be the site of the territorial fairgrounds. In those days, urban projects moved at an astonishing pace. The city donated the land March 7, 1888, and by the end of May, Kletting had been chosen the architect. Construction (the state granted $10,000 to the project but it’s unclear how much the building actually cost) began early that summer and on Oct. 3, the first territorial fair was held at the new Utah Exposition Building. Kletting’s building had oniondomed spires reminiscent of his Saltaire Pavilion, but it was built of solid red brick and meant to last. In January 1896, Utah joined the Union and the first state fair was held at the Exposition Building. But by 1901, when 23,000 people showed up for the fair, it was obvious it had outgrown the grounds. In 1902, the


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land and building were sold back to the city for $20,000. In 1904, a developer bought the property and tore the dilapidated Exposition Building down, hoping to build townhomes. Most of this history was forgotten until Michael DeGroote, researching the Trolley Square property for Semnani, stumbled over some old insurance maps that led to documents about the lost exposition center. “Usually the history of Trolley Square focuses on the trolleys and stops there,” DeGroote says. “I would have never known [the fairground] existed if it weren’t for these old maps.” Semnani is delighted with uncovering a historical mystery that even local historians are unaware of. “Nobody had seen this,” he says. “This is new research.”

Harriman’s $3.5 million trolley barns completed


Rebirth I: Power and Progress

The fairgrounds were sinking into historical oblivion, when no less a historical figure than railroad magnate E. H. Harriman cast his eye on Salt Lake. Harriman was owner of the Union Pacific Railroad and, as any cinephile knows, is infamous in Butch Cassidy and the Sundance Kid for ordering the relentless pursuit of the eponymous outlaws. But the robber baron

was something of a hero when he bought the former fairgrounds in 1906 along with the Utah Light & Railway Co. to create a state-of-the-art electric mass-transit system. Harriman was basically the Elon Musk of his generation and his

19081930 Golden age of Salt Lake City’s trolleys

Betting on real

Trolley Square’s Development Director Cody Backus says Trolley Square’s rich history sets it apart from mall competitors like Gateway and City Creek Center. “Trolley Square is unique, eccentric and authentic,” Backus says,“As opposed to being boxed, canned or manufactured.” He compares it to San Francisco’s Ghirardelli Square and says it will offer the authenticity that millennials crave. He hopes to build on that by bringing in boutiques and stores offering unique products. “There will a place for local retail entrepreneurs,” Backus says. “We are sourcing local brands that fit our demographic and will give them an opportunity to launch here.” “Mr. [Khosrow] Semnani is a visionary who has learned to take opportunities as he sees them.” S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015



Last trolleys replaced by buses.

1972 Wally Wright redesigns the barns as Trolley Square Mall.

$3.5 million in barns, trolleys and electrical grid was on the cutting edge of 20th century technology. “It was the top-of-the-line, best-in-thecountry, state-of-the-art, world-class trolley system,” DeGroote says. “Harriman wanted it to be a shining example of Progress.” And through the 1920s, it was. By the 1930s, however, Utah Light & Traction Company had peaked and began replacing its trolley lines with bus routes. In 1946, buses had replaced the last trolleys and Utah Traction became Utah Power and Light.

Rebirth II: Retail and Tragedy

The barns deteriorated for decades until local developer Wally Wright converted them into a historically sensitive shopping center in the early 1970s. Wright not only preserved the barns, but he incorporated parts of historical buildings, including facades of Salt Lake’s demolished Culmer and Dinwoody mansions and fragments of Tooele’s Anaconda Mine. The vertical supports for the shopping center’s banisters are curved like the cowcatchers of the early trolleys. “There are all kinds of historic treasures hidden here,” says DeGroote as he points out an ornate mansion staircase transplanted into an optical shop. Because of Wright’s thoughtful remodel, Trolley Square was more than a shopping center, attracting tourists—it was the second most popular sight for out-of-towners after the Mormon Temple.


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Sulejman Talovic, 18, guns down nine shoppers, killing five before police kill him.

Its collection of boutiques, pubs and entertainment centers prospered through the 1980s and 1990s. But a new century brought setbacks—the most memorable was a terrifying mass shooting in February 12, 2007, that left five dead and four wounded before the lone gunman, 18-year-old Sulejman Talovic, was gunned down by police. A year later, the Great Recession delivered the final blow. Despite an on-going $60 million renovation and the arrival of Whole Foods, Trolley Square’s occupancy, which peaked a few years earlier at 96 percent, dropped by half. Bankruptcy soon followed.

Rebirth III: Gem for a new generation

Semnani picked up the pieces by buying the owners’ debt and has begun a remodel that will include a museum and a visitors center. His vision began with restoring the obliterated concrete “U.L.&R.Co.” medallions on the barns’ arches. “We were lucky to find one that was not destroyed,” Semnani says. “[The restorationists] are literally artists in their own right. It was a major project. They made a mold of the remaining one and we recreated it.” S.K. Hart is expected to put upwards of $1 million into restoration and remodeling. The first milestone in Trolley Square’s on-going resurrection was marked by the renovation of its landmark water tower last fall. “Historic value is very important to us. That’s why we are spending all this money,” Semnani says. To



Khosrow Semnani’s S.K. Hart Properties takes over Trolley Square.

Great Recession delivers a crippling blow to Trolley Square. Four years later, Trolley Square owners file for bankruptcy.

bring the magic mix of shoppers and tourists back, Semnani is building a museum in Trolley Square that will trace its history through interactive exhibits, including a nearly full-scale trolley car that will have historic street scenes projected on its windows. “It’s a fun blend of historical period with modern technology,” Backus says. An attached visitor center will offer tourist exhibits on Salt Lake City and Utah. But in the long run, it’s anchors like Whole

2016 2014 Refurbished water tower illuminated.

Trolley Square Museum scheduled to open

Foods, Pottery Barn and the as-yet-unnamed potential anchor store that will drive or stall Trolley Square’s rebirth. “The businesses here are doing very well,” Semnani says. “We are lucky to have Whole Foods and Pottery Barn, but we are working on bringing in other clients.” “Our biggest asset is the people of Salt Lake like Trolley Square,” Semnani says. “People have goodwill towards it—it’s not the typical mall. Trolley Square has a huge history.” Kosrow Semnani

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


This dress was made for dancing. This drink makes you want to dance.


However you party, dress the part. We asked five of Utah’s best bartenders to match the mood of the look with an original cocktail. Photography by Adam Finkle Illustration by Jarom West


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Black Dragonette Dress, Narces $215, Farasha Boutique, Park City; Shoes: DV Dolce Vita $99.95, Nordstrom; Armenta bangles, blackened sterling silver and 18k gold, various stones, $650 -$2,890; Armenta sterling silver and gold open pear shaped earrings with diamonds, $1,850; Armenta cushion cut chrysoprase and white quartz doublet ring set in 18k gold with diamonds, $3,680, OC Tanner Jewelers, Salt Lake City

The future of fashion. Nude Pearl Dress, Narces $300, Farasha Boutique, Park City; Shoes: Calvin Klein $149, Nordstrom; Mikimoto pearl and 18K white gold bracelets, $2,350-3,360; Mikimoto white South Seas pearl earrings in 18k white gold with diamonds, $9,600; Mikimoto white South Seas pearl and diamond ring in 18k white gold with diamonds, $12,000, OC Tanner Jewelers, Salt Lake City

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Paris in the 20s, San Francisco in the 60s, SLC Now. Sachin & Babi “Sachin Santo Dress� $345, Apt 202; Shoes: BCBGeneration $69.97, Nordstrom; David Yurman triple drop earrings with Indian blue sapphire, Hampton blue topaz and black ochid, in sterling silver, $1,850; David Yurman bangle in black rhodium sterling silver with diamonds, $2,700; David Yurman grey sapphire ring with diamond border, in black rhodium sterling silver, $3,500, OC Tanner Jewelers, Salt Lake City


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Slinky looks & slinky drinks. Gold Sequin Gown: Narces $995, Farasha Boutique, Park City; Shoes: Paolo $120, Nordstrom; Roberto Coin 18k gold Tanaquilla earrings with brown diamonds, $6,500; Roberto Coin 18k gold Tanaquilla necklace with brown diamonds, $30,000; Roberto Coin 18k gold Tanaquilla ring with brown diamonds, $8,200; Roberto Coin 18k gold Tanaquilla bangle with brown diamonds, $15,500, OC Tanner Jewelers, Salt Lake City

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A classic with a twist. Tatiana Gown: Narces $500, Farasha Boutique, Park City; Shoes: BCBGeneration $69.97, Nordstrom; Rahaminov 18k gold and diamond dream drop chandelier earrings, $16,000; Roberto Coin 18k gold scattered diamond bangle bracelet, $15,920; Roberto Coin Anello golden gate ring in 18k gold with diamond, $2400, OC Tanner Jewelers, Salt Lake City

Art Direction: Jeanine Miller Wardrobe Styling: Vanessa Di Palma Wright, Farasha Hair & Makeup: Flavia Carolina of Versa Artistry Model: Madison Slagowski


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1 ½ ounce Leblon Cachaca 1 ½ ounce John D. Taylor Velvet Falernum 1 ½ ounce Domaine de Canton Ginger Liqueur 1 ounce Lime Juice 1 egg white 1/4 ounce Joseph Cartron Creme de Cassis 1/4 ounce St. Elizabeth Allspice Dram 2 ounces soda water In an old fashioned glass with ice, add Creme de Cassis, Allspice Dram, and soda water. Set aside. In a cocktail shaker, add first 5 ingredients and dry shake until egg white is frothy. Add ice and shake again. Carefully pour over other ingredients in old fashioned glass. Garnish with a pineapple frond.

Made by


1 ½ ounce Ransom Dry Gin 1 ounce clarified lime juice 1/2 ounce simple syrup Stir all ingredients and strain over large ice cube. Garnish with aonori (seaweed) powder and “sea foam.” To make the sea foam: 500 milliliter filtered water 60 milliliter lime juice 2 grams kombu 2 grams sea salt 4-6 grams soy lecithin Rinse the kombu and let it steep in the water for at least 12 hours. Remove the kombu and add the lime, salt and soy lecithin. Combine with an immersion blender. As the liquid settles, a loose foam should form. Use a spoon to transfer the foam to the cocktail. The liquid can be blended again to create foam for each cocktail.

Made by

3/4 ounce lemon juice 3/4 ounce honey 1/4 ounce Suze 3/4 ounce Cognac 1 ½ ounce Zu Bisongrass Vodka Orange zest Put all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a stemmed glass. Cut a wide strip of orange zest and cut slits in one end to make fringe. Slot the other end to twirl over the glass rim.

Made by

3/4 ounce Sazerac 6 year rye whisky 3/4 ounce yellow chartreuse 3/4 ounce lemon 1/4 ounce powdered sugar Dash of Angostura bitters Laphroaigh 10-year Islay Scotch Lemon zest Pour a small slug of Scotch into the glass, swirl it around to coat and discard (or drink.) Put the remaining ingredients into a shaker with ice. Shake vigorously and strain into a stemmed glass. Garnish with a sliver of lemon zest.

Made by

1 ½ ounce Medley Brothers Bourbon 1/2 ounce Linie Aquavit 1/2 ounce Lillet Rouge 1/4 ounce Cinnamon & Poontaral Syrup One dash of Bitterman’s Orchard Celery Shrub Dash of rose water Put all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a stemmed glass. To make syrup: Put 4 cups water and 2 cups sugar in a saucepan with 3 cinnamon sticks and some poontaral seeds. Simmer until syrupy.

Made by





at Naked Fish Japanese Bistro

at Undercurrent Bar

at Pallet Bistro

at J. Wong Asian Bistro

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


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A selection of photos from cool local events. For more pics and event details, go to





DirtyBird Mud Run

Snowbird Ski and Summer Resort, July 10

1 Johnny Collinson 2 Mike Pritto 3 Adrian Feolo, Matt Pfeifer, Lexie Humphrey 4 Carrie Davis, Angela Mize 5 Dirtybird is a grueling race that involves a military obstacle course and, yes, plenty of dirt


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


onthetown Utah Blues Festival Utah Cultural Celebration Center, June 13, Photos by Lauren Wester

1 Annette Ferro 2 Lead singer Roach of CafĂŠ R&B.

Eat Drink SLC

Tracy Aviary, July 9, Photos by Erin West

3 Guests like Hayley Gardner helped raise $10,000 for Tracy Aviary, Comunidades Unidas and SB Dance. 4 Julie Speck of Oak Wood Fire Kitchen 5 Chef Phelix Gardner, Finca

100 Women Who Care Salt Lake City Utah State Capitol, June 3, Photos by Erin West

6 Glenda Shrader, Liz Tempest help launch 100 Women Who Care SLC that raised $7,000 for a refugee Boy Scout troop. 7 Kathleen Barlow, Lisa Evans, Jessica Farnsworth









S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2015








Utah Arts Festival

Library Square, June 25–28, Photos by Erin West

1 Kurt Wenner 2 Utah Arts Festival at the SLC Library.

Utah Pride Festival Parade Downtown, SLC, June 7, Photos by Erin West

3 Marcee De Saude 4 Natalie Coon, Lena Tuia, Brody Chipman, Jared Snyder

The Children’s Center Once Upon a Time Gala The Gallivan Center, June 12, Photos by Erin West

5 Larry and Lori Dalton 6 Alli and Tim Gardner

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


Mobile Salt Lake where to eat, what to do, how to get there


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by Mary Brown Malouf


Porch Southern Style

Okay, set aside any memories of painted railings and creaking rocking chairs—this is not your grandmother’s porch. Rather, Jen Gilroy’s (co-owner of Meditrina) new restaurant is a minimalist concrete-floored boxy restaurant in the shinynew planned development called Daybreak. Built according to the tenets of “new urbanism,” Daybreak is a “master planned” community created from scratch to resemble the organic, walkable, friendly towns of a bygone or possibly never-existent America. Gilroy’s food reaches back into those idyllic roots too—the menu features pimento cheese, meatloaf and mac and cheese—although, like the neo-quaint village surrounding it, the food here is not actually old-fashioned.


BUCHE DE NOEL. . . . 106 FOOD COURT. . . . . . . 108 SWEETALY. . . . . . . . . 110 BAKE 360. . . . . . . . . . 112

There’s no porch, either. Rather, a square patio on a corner of SoDa Row offers a view of the heart of downtown Daybreak, which is not the hectic, honking scene the word “downtown” connotes, but a long vanishing point view of the street leading to empty fields with a profile of the mountains beyond. It’s all a little bit Disneyland, including a Muzak-like soundtrack pumping out of the street speakers. But that’s what planned communities are like, and fake though it is, Daybreak is better than the trackless wastes of anonymous Ivory-built houses that surround most of SLC. The dishes at Porch seems to be created from the same synthetic fabric; the menu is a mix of solid old-fashioned

LUNCH MEET . . . . . . 118 HARD CIDER . . . . . . . 120 PIG & A JELLY JAR. . 122 WINTER MARKET. . . 124


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dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.



State Liquor License


favorites with modern twists and additions. Like, the pimiento cheese is “bruleed.” Crawfish is pickled and served with shaved fennel and cucumber to wrap in lettuce leaves. Meatloaf is greased up with duck fat and sweet potatoes are made into gnocchi. After being tantalized by the descriptions—who isn’t tempted by duck fat?­—my tastebuds decided some of this was unnecessary innovation, maybe because the originals being riffed on are so rare. Where can I get good pimiento cheese? (Don’t even tell me that’s a contradiction in terms.) I’m not sure you need to pickle crawfish and I’d love a serving of baked sweet potato without the sweet tea and buttermilk broth, just lots of good butter. To me, duck fat or not, the meatloaf needed a lighter touch—it was more like a rough French pate than its country Betty Crocker-era cousin, meatloaf. Of course, this is where the subjectivity of food writing should be mentioned. I am from the South, and perhaps these fanciful takes on Southern food just make me miss the genuine article. I may be using the wrong yardstick. There’s no doubt that Jen Gilroy is an excellent chef—we have Meditrina as evidence and at Porch her pork tenderloin is cooked just to a rosy pink, the hoppin’ john’s natural savory is enhanced by a mirepoix and the “bruised” arugula replaces the


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

traditional greens nicely. Likewise the Utah trout was beautiful—the egg on top seemed a touch too much, but the caramelized onion grits were killer. A little simplification would elevate Porch in my estimation. Meanwhile, there’s no doubt it’s the best restaurant in Daybreak. 11274 Kestrel Rise Road, Building C, Suite G South Jordan, 801-679-1066.

Handicap Accessible


Inexpensive, under $10


Moderate, $10–25


Expensive, $26–50


� Very Expensive, $50+

Quintessential Utah DINING

201 5 AWARD 2015DINING Salt Lake Hall magazine OF Dining 2014 Fame AWARD Award Winner SLM

Hall Fame SLM OF

Dining Award Hall Of Fame Winner




Bambara Nathan Powers makes decisions about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL DINING

2015 AWARD

Forage Young chef/owners

Bowman Brown has made Forage his own, continuing the culinary exploration he started here with Viet Hall OF Pham. Brown is serving some of the most Fame SLM exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at Salt Lake’s AAA Five Diamond Award–winning Grand America H0otel is one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. 555 S. Main St., SLC, 801-258-6708. EGMM La Caille Utah’s original glamor girl is

regaining her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying to the kitchen. The interior has been refreshed and the menu by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

Log Haven Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand Hall OF with American vernacular and is not afraid Fame of SLM frying. He also has a way with healthy, low-calorie, high-energy food. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O DINING

201 5 AWARD

New Yorker Will Pliler has been in the New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists. A good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO DINING

201 5 AWARD

Pago Tiny, dynamic and food-driv-

en, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded. The list of Hall OF wines by the glass is great, but the artisanal Fame SLM cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N

Pallet As Portlandia as SLC gets, this

warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food at brunch, lunch, dinner or in between. 237 S. 400 West, SLC, 801-935-4431. EGM

Provision With a bright, fresh approach to American craft cuisine (and a bright, fresh atmosphere to eat it in), Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046 EGM – N

Shallow Shaft A genuine taste of Utah’s

ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN


Avenues Bistro on Third This tiny antique storefront offers an experience larger than the square feet would lead you to expect. The food is Hall OF more interesting than ever, breakfast, lunch Fame SLM and dinner. Don’t skip a visit to the stellar bakery in the back. 564 E. Third Ave., SLC, 801-831-5409. EGL DINING

201 5 AWARD

Bistro 222 One of a trio of local bistros, this one is sleek and urbanely stylish as well as being LEED certified. You can feel good about that. 222 S. Main, SLC, 801-456-0347. EGM – N

Blue Lemon Blue Lemon’s sleek interior

and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an allAmerican fave. Pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL Caffe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah. 779 E. 300 South, SLC, 801-433-3380. EGL – N

Meet the new boss Pallet is now under new ownership! Will anything change?

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide Citris Grill Most dishes come in either

“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean–corn salsa. Expect crowds. 3977 S Wasatch Blvd, SLC, 801-466-1202. EGM

Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N Copper Onion An instant hit when it

opened and constant crowds attest to the continuing popularity of Ryan Lowder’s Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801-355-3282. EGL – N

The Dodo It’s hard even to update the review of this venerable bistro. So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant Housed in an old Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM


Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM

Buche de Noel is a delicious slice of tradition

Faustina Inventive, modern food for

Log On

“Buche de Noel” originally referred to an actual log that was burned to “turn the night to day” by the ancient Saxons in a ritual to celebrate the lengthening of days. Now the phrase means a holiday dessert that resembles the historical log—a roulade cake covered in chocolate raked to look like bark and garnished with spun sugar moss and meringue mushrooms. Pastry chef Romina Rasmussen, owner of La Madeleine, takes some liberties with tradition. “I make my buche a little bit different every year,” she says. “Last year, I made it with Valrhona’s Dulcey blond chocolate. The year before that it was chocolate pistachio orange.” This year, she used gingerbread (made with spiced tea instead of hot water) and pears with chocolate. Order ahead. 216 E. 500 South, SLC, 801-355-2294.


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lunch and dinner. A longer list of intriguing small plates gives you more options and the cocktail and wine lists are always interesting. 454 E. 300 South, SLC, 801-746-4441. EGN

Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditional recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. EGM

dining guide Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beer and wood and stone landscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Lamb’s Grill Café They say it’s

the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes with

its own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meatloaf or a reuben— you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 South, SLC, 801-266-4322. EGL

Little America Coffee Shop Little

America has been the favorite gathering

place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

Lucky H Bar & Grille A recent redo is

aimed at the same clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N

Martine One of downtown’s most charm-

ing spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace—the full meal deal or the tapas (Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce). For dessert, the caramel-sauced gingerbread or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check for the schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

Moochie’s This itty-bitty eatery/take-out joint is the place to go for authentic cheese­ steaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL Oasis Cafe Oasis has a New Age vibe, but

the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space­—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL – M

Pig and a Jelly Jar Terrific breakfasts,

but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. GM

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken. Burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. EGL–M

Two Little Piggies New location in Ogden on historic 25th St.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide


Food Court SoHo Food Truck Park offers a brave new world of dinner The cool thing about food trucks is that they move around. That’s also the problem with food trucks because sometimes you can’t find one. Mark and Shelly Olsen, who happened to own a perfectly vacant lot in Holladay, love food trucks and were inspired by a place in Portland to combine the two things and open Salt Lake’s first “food truck park”—a permanent site for food trucks. There have been a number of “Food Truck Rallys,” attracting trucks and eager eaters, but they are pop-ups; the SoHo Food Park provides a permanent daily location. The site in “SoHo” (south of Holladay) has six stalls for trucks to park, with power for each stall and room for the Olsen’s own snowball stand. There are tables, benches—total seating for 100—umbrellas, sun shades and bistro lights to create a friendly carnival-esque atmosphere for truck diners. On a fine evening every seat is taken—seniors from a center nearby are seated at several of the picnic tables, kids


and dogs hang with their families who have spread picnic cloths and several locals are picking up orders to go. Shelly and Mark keep an eye on everything, Mark cheerfully wielding a broom for the occasional spill. The Olsen’s plan to keep SoHo Food Park open year around with the aid of heaters in the winter. It’s a perfect weekday dinner solution for families (everyone can eat something different), a great date destination and a perfect option for solo diners. 4747 S. Holladay, Blvd., on Facebook at sohofoodpark.

Red Butte Café This neighborhood place emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

The Garden (801-539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GL–M

Restaurants at Temple Square There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-5393257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households);

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Ruth’s Creekside A companion restaurant to our old friend Ruth’s (see below), Creekside

is a streamlined version of the original. The menu is abbreviated and there’s no table service. However, nothing is abbreviated about the biscuits and there is a small-scale but well-stocked (it sells wine, liquore and beer!) market adjacent to the dining room, handy for overnighters and picnickers. 4170 Emigration Canyon Rd., SLC, 801-582-0457. EGL–M

Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers,

dining guide BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801-582-5807. EL–M DINING

Rye The food rocks at this hip new

2015 version of a diner connected to Urban AWARD

Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles Hall OF with whiskey syrup are called for. At dinner Fame SLM (which can last until midnight) try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655 .EGLL

Silver Fork Lodge Silver Fork’s kitchen

handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M

Stella Grill A cool little arts-and-crafts-

style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M

Tiburon Servings at Tiburon are large

and rich: Elk tenderloin was enriched with

mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL DINING

201 5 AWARD

Tin Angel From boho bistro, Tin

Angel has grown into one of Salt Lake’s premier dining destinations. Chef J ­ erry Liedtke can make magic with Hall OF anything from a snack to a full meal, vegFame SLM etarian or omnivore. 365 W. 400 South, SLC, 801-328-4155. EGLL

Zest Kitchen & Bar How 21st century

can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food—Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based cocktails, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL


Bagel Project “Real” bagels are the

whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that,

these are authentic. 779 S. 500 East, SLC, 801-906-0698 GL

Caffe d’Bolla John Piquet is a coffee

wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

Carlucci’s Bakery Pastries and a few hot

dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL

What are you craving? Find it here > Your complete guide to Park City area dining. Photos: Eric Schramm, Heidi Larsen, Ghidottis, Chimayo, Zoom

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL La Barba Owned by local coffee roaster

La Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL DINING

201 5 AWARD

Les Madeleines The kouing

aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Hall OF Mad is more than a great bakery. 216 E. 500 Fame SLM South, SLC, 801-355-2294. GL

Mini’s Leslie Fiet has added 7-inch pies

to her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608 GL

Publik A super cool cutting-edge coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL


The Italian Scoop Sweetaly’s genuine gelato Utah’s love affair with ice cream continues apace. (Apace? Could be I’m watching too much Sherlock?) After Snelgrove, after Baskin Robbins, after frozen yogurt and beating out nitro, gelato is definitely the current frozen darling. Salt Lake City has lots of great gelato, but Sweetaly has emerged as a favorite. Francesco Amendola comes from Cosenza in southern Italy. He and his wife Lisa strive to make the most authentic Italian gelato in town—evidently, some chefs agree because Pago, Oasis, Finca, Cannella’s, La Caille and Stoneground Kitchen all serve Sweetaly’s gelato. Gelato is denser and smoother than ice cream (less aeration, because it’s churned more slowly), lower in fat (gelato uses more milk than cream and fewer egg yolks) and more vivid in flavor (partly because it’s served at a higher temperature than ice cream.) Gelato flavors also tend to be more worthy of closer palatal attention because they tend to be more subtle and complicated—hazelnut and mascarpone, miele (honey), chocolate and pear. Find it, as well as fresh cannoli, tiramisu and custom cakes, at Sweetaly’s tiny store. 3300 S. 465 East, SLC, 801-300-5873.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Salt Lake Roasting Company At SLC’s original coffee shop, owner John Bolton buys and roasts the better-than-fairtrade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL So Cupcake Choose a mini or a full cake,

mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL

The Rose Establishment The Rose is

a place for conversation as much as coffee– especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiritual about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL


Pat’s Barbecue One of Salt Lake City’s

best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

R and R Fresh from a winning turn on the

competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a brick-and-mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL – M

The SugarHouse Barbecue Company

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM


Annex by Epic This is Epic Brewing Company’s brewpub, though the main brewery is on 300 West. The menu has been rejiggered several times and is now the best it’s ever been. The food is paired with and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

Avenues Proper Publick House

It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus—they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

Bohemian Brewery & Grill Bo-

hemian keeps a firm connection to its cultural history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM

Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM

MacCool’s Public House An American

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-5823111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

The Pub’s Desert Edge Brewery

Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM

The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, DINING 2014 SLC, 801-521-7446. EGM AWARD

Hall Squatters Pub Brewery One of the “greenest” restauFame SLM OF

rants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM


Eggs in the City On the weekends, this place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM

Ho Ho Ho Time to try seasonal holiday brews from local breweries.

The First Sign of Fall The wait is over— Pumpkin Bread is back!

We’ve packed all the flavors of Fall into our famous Pumpkin Bread: flavorful pumpkin, sweet spices, and a touch of sugar. One bite and you’ll know why people wait all year for this. Just don’t wait too long—it’s only here for a limited time.


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dining guide Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This

spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL


Cucina Deli Cucina is a café, bakery

and deli—good for dinner after a long day, whether it’s lasagna, meatloaf or a chicken pesto salad. The menu has recently expanded to include small plates and surprisingly substantial beer and wine lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

Feldman’s Deli Finally, SLC has a Jewish deli worthy of the name. Stop by for your hot pastrami fix or to satisfy your latke craving or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL RedHot Hot dogs so huge you have to

eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL


Swedish Treats Bake 360 serves a Scandinavian Christmas The world of baking is sorted by geographic preference—sweet-toothed people pledge allegiance to French pastry, or American pies, or Italian cannoli. Roy Olsen’s family of bakers emigrated from Sweden in 1968; obviously his shop, Bake 360, is of the Scandinavian persuasion. Olsen worked in pastry at Snowbird Ski Resort and St. Regis Deer Valley before opening his own bakery and cafe. He and his wife Jennifer serve full breakfasts— croques both monsieur and madame, brioche french toast and even huevos rancheros. But the star of the show is the pastry. A full range from croissants and brioche to tarts and gateaux is on display in the case, but around Christmastime, Olsen starts baking traditional Scandinavian pastries you won’t find many places in Utah. For example, the spectacular amone gateau: two half spheres, one of frangipane and one chocolate mousse, stacked to make a sphere and enrobed in raspberry gelee. Wrapped with a chocolate ribbon with a looped chocolate curl at the top, it looks like giant Christmas ornament. Or the kansekake, baked marzipan rings. And of course, a genuine kringle. “The Danes make theirs in a ring, the Swedish version looks like a pretzel,” says Olsen. It’s filled with marzipan and sometimes raspberries and you have to order it ahead of time. “It takes me two days to build— that’s why no one does this anymore,” says Olsen. 725 E. 12300 South, Draper, 801-571-1500.


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Siegfried’s The only German deli in town is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL Tonyburgers This home-grown burger

house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531. GL


Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. On the lighter side are plated fish entrees and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM Del Mar Al Lago A gem from Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously Hall OF mapped out by Frederick Perez and his Fame SLM team. 310 Bugatti Drive, SLC, 801-467-2890. EGM DINING

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Rodizio Grill The salad bar offers plenty

to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGM

Texas de Brazil The Brazilian-style

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN


Asian Star The menu is not frighteningly

authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL

Boba World Worth seeking out in the

suburbs of Bountiful, this mom and pop place is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M

Chef Gao The little storefront serves Chi-

nese food with big flavor and a lot more sizzle than restaurants twice its size. Eat in the little dining room or get it to go: All your favorites are on the lengthy menu, plus a number of lamb dishes and hotpots. 488 E. 100 South, SLC, 801-363-8833. EGM

Hong Kong Tea House & Restaurant

Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. GM DINING

2015 AWARD

J. Wong’s Asian Bistro Drawing

from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good Hall OF deal. It’s a great deal. Don’t miss the ginger Fame SLM whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM


Bruges Waffle and Frites The original tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999. GL Café Madrid Authentic dishes like garlic

soup share the menu with port-sauced lamb

shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM

Finca The spirit of Spain is alive and well on the plate at this modern tapateria. Scott Evans, owner of Pago, and Chef Phelix Gardner translate their love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N Franck’s Founding chef Franck Peissel’s

influence can still be tasted—personal interpretations of continental classics. Some, like the meatloaf, are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

Paris Bistro Rejoice in true French cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites and a beautifully Hall OF Gallic wine list. The Zinc Bar remains the Fame SLM prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN DINING

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Bombay House This biryani mainstay is sublimely satisfying, from the wisecracking Sikh host to the friendly server, from the vegetarian entrees to the tandoor’s ­carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-5810222; 463 N. University Ave., Provo, 801-3736677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N Copper Bowl Another excellent Indian restaurant, Copper Bowl is chic, upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM Curry in a Hurry The Nisar family’s

restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL

Himalayan Kitchen SLC’s premier In-

dian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801-328-2077. EGM 12:34 PM 113

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dining guide Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM Royal India Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M Saffron Valley East India Cafe Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 26 East St., SLC, 801-203-3325. EGM – N DINING

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Saffron Valley Highlighting

Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontintental soul: spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N Tandoor Indian Grill Delicious salmon

tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M


Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeño. 535 W. 400 North, Bountiful, 801-294-8800. EGL

South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a Hall OF cultural Fame as well as culinary center, offeringSLM cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M

Café Trio Pizzas from the wood-fired

brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533TRIO; 6405 S. 3000 East, Cottonwood, 801944-8476. EGM

Caffé Molise The menu is limited, but ex-

cellent. Our penne al caprino tasted as if it had been tossed on the way to our table. The spacious patio is a warm weather delight and the wine list rocks. Order the custom house wine. 55 W. 100 South, SLC, 801-364-8833. EGM

Caffé Molise BTG A sibling of Caffe Molise, BTG is really a wine bar. Because the food comes from Caffe Molise’s kitchen, we’re listing it here. The draw, though, is the selection of more than 50 wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 100 South, SLC, 801-359-2814. EGM Cannella’s Downtown’s essential ItalianAmerican comfort food spot, with a takeout pizza shop, Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M DINING

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Caputo’s Market and Deli

A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the Hall OF largest selections of fine chocolate in the Fame SLM country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL


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Este Pizza Try the “pink” pizza, topped

with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC, 801-363-2366. EGL

Fresco The kitchen continues the trend of excellence greater than size. Try bucatini tossed with romanesco sprigs, cherry tomatoes, kalamata olives, graHall OF na padano and olive oil. Desserts are amazing Fame SLM and the place, behind a locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN DINING

2015 AWARD

Granato’s Professionals pack the store at

lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL

Nuch’s Pizzeria A New York–sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house. 2819 S. 2300 East, SLC, 801-484-0448. EGL

Per Noi A little chef-owned, red sauce Ital-

ian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL

The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL Pizzeria Limone The signature pie at

this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL

Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup.5468 S. 900 East, SLC, 801-268-1017. EGM

Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… The menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M Sea Salt The food ranges from ethereally

(baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots

of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Settebello Pizzeria Every Neapolitanstyle pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL – M Siragusa Another strip mall mom-and-pop

find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M

Stoneground Italian Kitchen The longtime pizza joint has blowwomed into a full-scale midpriced Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN Valter’s Osteria Valter Nassi is back and

his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN

Vinto This easy-to-use trattoria features

American-style wood oven–fired pizza, great special pastas and salads. Desserts, especially gelato and budino, are perfect. 418 E. 200 South, SLC, 801-539-9999. EGM


Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabi filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM

Kyoto The service is friendly, the sushi is

fresh, the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801-487-3525. EM

Koko Kitchen This small, family-run res-

taurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL 12:34 PM 115

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dining guide DINING

2015 AWARD

Naked Fish Fresh, sustainably

sourced fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef is a highHall OF light, and so is the yakitori grill and the sake Fame SLM collection and the exquisite cocktails. 67 W. 100 South, SLC, 801-595-8888. GEL – M

Shogun Relax in your own private room

while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, 801-364-7142. GM

Shaking it Up The new cocktail menu is designed to complement Naked Fish’s food.

Simply Sushi Bargain sushi. All-you-

can-eat sushi, if you agree to a few simple rules: Eat all your rice. No take-home. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M

Takashi Takashi Gibo earned his acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials Hall OF like Thai mackerel, fatty tuna or spot prawns, Fame SLM and expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN DINING

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2015 AWARD

Tosh’s Ramen Chef Tosh Sekikawa, formerly of Naked Fish, is our own ramen ranger. His

long-simmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. 1465 State St., SLC, 801-466-7000. GL

Tsunami Besides sushi, the menu offers

crispy-light tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM


201 5 AWARD

Aristo’s The best of local Greek

eateries is also one of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros Hall OF and skordalia to Cretan dishes like the Fame SLM chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

Café Med Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM Layla Layla relies on family recipes. The

resulting standards, like hummus and ke-

Hall Fame SLM

Mazza Excellent. With the bright

flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to Hall OF for fine food in SLC before there was much Fame SLM fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM – N

Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM Spitz Doner Kebab This California transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM


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For an Authentic Wine Getaway

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Hall Fame SLM



babs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801-272-9111. EGM – N

Alamexo A fresh take on Mexican food from award-winning chef Matthew Lake whose New York

Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this bright, inviting cafe offers tableside guacamole. The rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM DINING

2015 AWARD

Blue Poblano An import from

Provo, this great little spot serves hugely great tacos. And burritos. Recently remodeled and expanded; now with Hall OF aFame liquor license. 473 E. 300 South, SLC, SLM 801-883-9078 GL

Chunga’s These tacos al pastor are the real

deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

Frida Bistro Frida is one of the finest things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents Hall OF the apex of still too little-known Mexican Fame SLM cuisine, elegant and sophisticated and as complex as French food. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM DINING

2015 AWARD

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL Luna Blanca Mikel Trapp (owner of Trio and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untrad­ itional versions of tortilla-wrapped meals involving quinoa and portobello, as well as chipotle and pork. Plus margaritas. 3158 E. DINING 2014 6200 South, Holladay, 801-944-5862. EGL AWARD

Hall Red Iguana Both locations are a blessing in this City of Salt, which Fame SLM OF

still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M

Rio Grande Café As bustling now as it was when it was still a train station, this is a preJazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302. EGL

Taco Taco A tiny, charming little taqueria,

perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL

Taqueria 27 Salt Lake needs more Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare

urban setting. 1615. S. Foothill Dr., SLC, 385259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706; 149 E. 200 South, SLC, (801-259-0940). EGM


Current Fish & Oyster House An all-star team drawn from the resources of owners Mikel Trapp (Fresco, Trio) and Joel LaSalle (Faustina, Oasis) made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes from Chef Logen Crew and cocktails by Jimmy Santangelo and Amy Eldredge in a rehabbed downtown space—it all adds up to success. 279 E. 300 South, SLC, 801-326-3474. EGM

Harbor Seafood & Steak Co. A much-

needed breath of sea air refreshes this young restaurant, which is renewing the classic surf & turf concept with the addition of a mix and match option. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 301 Parleys Way, SLC, 801-466-9827. EGM - N

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EG The Oyster Bar This is the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek, plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN


Chanon Thai Café A meal here is like a

casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L

Chow Truck Only it’s not just a truck anymore. SuAn Chow brought the first food truck to SLC; now her delicious version of Korean tacos and semi-Asian food is available at a tiny storefront in Station Park. 320 N. Station Parkway, Farmington, GL East-West Connection Pork and shrimp rolls, curry shrimp and the “Look Luck” beef (in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM Ekamai Thai The tiniest Thai restaurant

in town is owned by Woot Pangsawan, who provides great curries to go, eat in, or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717; 1405 E. 2100 South, SLC, 801-906-0908. GL 12:35 PM 117

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dining guide BY: Oh, man. I love the orange chicken here. It’s so good with the dried red chilis and slices of garlic. CG: Yeah, I’m glad we’re getting that. I have an attachment to this kind of food. I have to eat it. I love this place. For $25, you can walk away with like three days worth of food. This place reminds me of the places back home in Philly. My brother and I would go to Chinatown. It was a 30-minute drive but we’d go to find the coolest Chinese spots and this place reminds me of some of the places I used to go to for lunch.


Craig Gerome

Redefining pub food and moving on Craig Gerome had a nomadic start to his culinary career. He bounced around from Morimoto in Philadelphia to a sushi joint in Japan to George Perrier’s celebrated Le Bec Fin back in Philly and he also worked at the Michelin-rated Spruce in San Francisco. It was the gig at Spruce that brought Gerome to Utah the first time. He was Mark Sullivan’s sous chef when he was asked to come out to Utah to help open a location at the Waldorf Astoria in Park City. “For some reason I thought there was nothing out here,” Gerome says. “I thought there was going to be nothing to eat, like produce. I thought we would have to get everything from California. I was pretty dumb.” But something about Utah stuck with Gerome and he ended up moving to Salt Lake permanently two years ago. As a busy former chef at The Annex, Gerome said didn’t have much time to explore the Salt Lake restaurant scene. But he found a few places that he frequents. We met up at one of his go-to Chinese restaurants, Chef Gao’s, the Salt Lake Sichuan joint. We shared orders of mapo tofu, spicy Sichuan noodles and orange chicken.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

BY: Let’s talk about the changes you instituted at The Annex. They were pushing for upscale pub food. But you moved things in a different direction. CG: Dave [Cole] and Peter [Erickson], the owners, kind of gave me a guideline. They wanted strong flavors with strong beers. And I didn’t want to do deep fried fish, like fish and chips. I didn’t want to do “pub food”—everything pairs with beer. It doesn’t have to be deep fried. Why not truffles and tagliatelle? Butter goes well with a berliner wiesse, so I put butter in everything. The direction I took was just something completely different. I was lucky enough that Dave and Peter let me do stuff like that. Dave came in once every two days and tried all of the new stuff I was doing. If he liked it, I just kept going. BY: There was always something different on the menu at The Annex. It must have been refreshing as a chef to have that type of creative freedom. CG: That’s one of the reasons why I liked working with Dave and Peter. It can be exhausting for a chef to work at a place where they’re tied to a menu that the owners want. That’s like torture. I can’t do that. I like to change the menu every day so that I’m not tied down. I did what I wanted and I’m happy that people enjoyed it. It’s what I what I want to do for Salt Lake. I want to be part of it. BY: How does SLC compare to the other cities you’ve worked in, Philadelphia and San Francisco? CG: Here it’s more intimate. It’s way more positive here. Everyone wants to try something new. People are willing to try new things. It’s such a cool scene in this city. It’s such a great town to work in restaurants. It’s not overly crowded, so it’s not cutthroat. The Annex by Epic Brewing, 1048 E. 2100 South, #110, SLC, 801-742-5490,

Indochine Vietnamese cuisine is under-­ represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House Mi La-cai’s noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure. It’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

My Thai My Thai is an unpretentious mom-and-pop

operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL

Contemporary Japanese Dining

Oh Mai Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Curries are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional art. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL

Sapa Sushi Bar & Asian Grill Charming Viet-

namese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

Gift certificates available Lunch • Dinner • cocktaiLs

18 west market street


Sawadee Thai The menu goes far outside the

usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424. EGM

Skewered Thai A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit a precise

procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL – M

Thai Siam This restaurant is diminutive, but the

flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. GL Tasty Thai Tasty is a family-run spot,

absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL


Christopher’s The menu is straightfor-

ward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

Fleming’s Prime Steakhouse This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO


Get Your Wassail On The old tradition is the latest trend. Wassail–hot mulled hard cider—should be having a moment this holiday season. Hard cider is the current darling of the beverage world and the same geekiness that has been brought to bear on beer, coffee and chocolate (and has always been a part of the wine world) is now focused on apple juice. Don’t doubt it—a tide of cider is coming your way. What Americans call “hard cider” and the English call “cider,” alcoholic apple juice, is the latest trend on hip restaurant and bar menus. This particular new trend dates back thousands of years; everyone says Julius Caesar tasted cider when he got to Britain. The English are still the biggest consumers, and brought it to the New World where it was popular until it was eclipsed by beer, then killed by Prohibition. But in the past few years, cider has been resurrected in the U.S., especially in the Northwest which is naturally apple country and where dozens of cider makers have opened in the last decade. The Autumn Cider Festival during September and October at the LaSalle-Trapp group of restaurants—Current, Undercurrent Bar, Oasis, Trio, Fresco, Niche and Kyoto—went a long way towards familiarizing Utahns with this ancient drink and The Hive Winery has been making cider for five years. The word “wassail” is bandied about at Christmas time and mostly people think wassail is hot mulled wine, but the original wassailing festivals were held to ensure a good apple harvest the next year and the original wassail was hot mulled cider. Pick up some local cider from the DABC or direct from the source at The Hive Winery, 1220 W. 450 North, #2, Layton, 801-546-1997.


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Ruth’s Chris Steakhouse This Ugly Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN Spencer’s The quality of the meat and

the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN


Omar’s Rawtopia All-organic, vegan

cuisine pulled off with great flair and served with kindness. Owner Omar AbouIsmail’s Rawtopia has become a destination for those seeking clean, healthy food in Salt Lake—but almost more impressively, for those who aren’t following a vegetarian, raw or vegan regime but simply want good, fresh food. Faves include the Nutburger (named as one of SLmag’s 75 best), the falafel bowl and the amazingly indulgent desserts—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and mostly

organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, SLC, 801-322-3790. EL – M

MEXICAN KITCHEN Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best New Restaurant and Best Mexican – 2014, Salt Lake magazine

268 South State Street Suite #110, SLC • (801) 779-4747 •

Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch Mon - Sat and dinner nightly. For reservations and information:





224 S. 1300 East, SLC • (801) 581-0888 •

AvenueS ProPer reStAurAnt & PubLiCk HouSe “The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night 376 8th Ave, Suite C, SLC • (385) 227-8628 •

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide


Salt Lake favorite goes north Pig and A Jelly Jar, redux I remember when Amy Britt first floated the name: “Pig & A Jelly Jar,” she announced. “What do you think?” Well, what do you think? It’s certainly different, and at least you remember its oddness when you can’t actually remember it. Turns out, P&JJ was a great name, and because everyone loves a morning with a Southern touch, meaning chicken and waffles, it’s proved easy to remember. Now, Britt has a second Pig; she opened this year in Ogden on historic 25th serving breakfast and lunch every

day and dinner Thursday through Sunday. Her homemade sausages and jams, the cocktails based on PBR and old-fashioned favorites like fried green tomatoes have a nostalgic appeal—remember when little cafes served the same menu all day long? (Okay, probably you don’t.) But the Pig’s fare is also in total synch with today’s artisanal, locally sourced ethos or aesthetic or whatever it is. So maple syrup is real, biscuits are scratch and some scrambles include kale. That’s one chic pig. 227 25th St., Ogden, 801-605-8400,

Vertical Diner Chef Ian Brandt, of Sage’s Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL


Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. The classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

350 Main The kitchen has taken on new life under a new chef. Carl Fiessinger breathes some Southern soul into the menu, but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-649-3140. EGN DINING

201 5 AWARD

at the forefront of the re-imagined Canyons, and the Farm is the flagship Hall featuring sustainably raised and



S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

The Farm at Canyons Food is

Café Trio serves simple, fresh italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, entrees and more while indulging in a decadent dessert or creative cocktail on our award-winning patio. Our Cottonwood location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday Brunch at both locations. Lunch: Mon-Fri - Dinner: Sun-Sat - Brunch: Sat-Sun 680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746)

New Menu Additions! New Chef! New Ownership! Visit the newly renovated restaurant for a modern dining experience, and the new Corbin Grille’s signature Western food, with a hint of Italian and French flavors. The heart of Corbin’s Grille is the white almond wood from California used to fuel our 6-foot grill, infusing our steaks, ribs and grilled seafood with a sweet and smokey flavor, just as mother nature intended. 748 W. Heritage Park Blvd., Layton • (801) 825-2502 • Open for Lunch and Dinner Monday - Saturday

Current Fish & Oyster, Salt Lake’s new restaurant hit adds big excitement to the city’s dining options. Critics, media and diners alike are praising Executive Chef Logen Crew and his classic regional American seafood dishes with a contemporary spin, choice east and west coast oysters, and innovative beverage program by James Santangelo—all served in an atmosphere that’s at once hip and contemporary, but simple and historic. The understated design, the history and incredible seafood cuisine take center stage for a memorable dining experience that simply breathes Seattle or San Francisco. “This restaurant is an artful, culinary collaboration that simply has all of Salt Lake City buzzing.” 279 East 300 South, SLC • (801) 326-FISH (3474) •

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

Glitretind The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO

Goldener Hirsch A jazzed up Alpine

theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO

J&G Grill Jean-Georges Vongerichten lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435-940-5760. EGO Mariposa at Deer Valley (Open season-

ally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO


Mustang A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees. 890 Main St., Park City, 435-658-3975. EGO


Food and Gifts Winter Market Salt Lake City’s Downtown Farmers Market is one of the delights of summer—from June through October, it is not only the best place to buy the freshest local foods, but also the best place to while away a Saturday morning, noshing on world cuisine (including Utah’s), avoiding dogs, bumping into strollers, listening to music and visiting with friends. But you don’t have to be sad when the world tilts because the Winter Market, inside the Rio Grande depot, kicks off in November. Farmers with hoophouses, food producers and artisans set up booths in the building and in a tent outside, where heaters keep the place sort of warm. Big plus: no dogs and fewer strollers. Biggest plus: It’s the most fun place to holiday shop in town for hostess gifts, stocking stuffers and feast fixings, plus lots of jolly cameraderie and warm fuzzies. For more information go to


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Silver Main Street got its glitter back at Silver. Black kale caesar is an amazing salad—the alternate greens add an earthy chew to balance the heavy dressing. And the rabbit and black garlic pappardelle is terrific. Silver is a fun place to shed the hiking boots and break out your Blahniks. 508 Main St., Park City, 435-940-1000. EGO Royal Street Café (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM Snake Creek Grill The setting is

straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is a creamy golden wonder. Yes, blackbottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.

310 West Bugatti Dr., SLC • (801) 467-2890 •

A secluded neighborhood treasure, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco also offers outdoor dining at its best on our beautiful vine covered patio. Serving dinner Monday-Saturday. Closed Sunday


1513 South 1500 East • (801) 486-1300 •

Fresh, flavorful, festive, and sexy. Frida Bistro has been Salt Lake City’s home for Modern Mexican Gastronomy for more than five years. Jorge Fierro’s vision to create a funky feast for the senses comes together in the most unlikely of places: an industrial space in Salt Lake City’s Warehouse District. At Frida, each dish is a memorable experience to be savored. Frida Bistro. Where local art meets regional Mexican flavors. Celebrate life deliciously!



545 West 700 South, SLC • (801) 983-6692 •

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO


Blind Dog Grill The kitchen offers

imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM – N

The Blue Boar Inn The restaurant is

reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN

Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M Fletcher’s on Main Street A fresh

Silver Star Cafe Comfort food with an

upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. Morning meals are also tops, and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M

ley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

Handle Chef-owner Briar Handly

made his name at Talisker on Main. In his own place he offers a pared back menu, mostly of small plates, with the Hall OF emphasis on excellenct sourcing—KooshaFame SLM rem trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

High West Distillery Order a flight

of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML


Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M

Spin Café Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M


This time of year Windy Ridge is Pie Central. Order ahead.

diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

2015 AWARD

Pie Time

Road Island Diner An authentic 1930s

Jupiter Bowl Upscale for a bowling al-

ley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

The Brass Tag In the Lodges at Deer Val-

Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N


Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL Wasatch Bagel Café Not just bagels,

but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

Windy Ridge Bakery & Café One of Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as takehome entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL – M


Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

Red Rock Junction The house-brewed

beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Coop brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM Wasatch Brewpub This was the first

brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M


Adolph’s Park City locals believe the steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and Steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low wine

markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM

Café Terigo This charming café is the

spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435-645-9555. EGM


Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM Fuego Off the beaten Main Street track,

this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

Ghidotti’s Ghidotti’s evokes Little Italy

more than Italy, and the food follows suit— think spaghetti and meatballs, lasagna and

Delicious Dining at Steins Escape to Utah’s only Five-Star Hotel & Spa. Indulge in a delectable meal with breathtaking views and the fresh mountain air. Executive Chef Zane Holmquist has prepared a menu with delicious food for every palate. Allow Stein’s professional staff to arrange your special event or party for 12 to 500 guests. Professional party planners are standing by to customize your event.


Stein Eriksen Lodge Deer Valley 7700 Stein Way, Park City • (435) 645-6455 •

RATED TOP RESTAURANT IN PARK CITY Executive Chef Ryan Burnham expertly melds an old world charm with a farm-to-table ethos to craft a refreshing take on modern alpine cuisine. Drop in for our world-renowned cheese fondue and stay for our award-winning seasonal fresh menus. Open for the season starting December 5, please come and enjoy our European atmosphere and linger around the fireplace for lunch, après ski, dinner and private events, including holiday corporate and family events.


Park City • (800) 252-3373, (435) 649-7770 •

Salt Lake’s first and only “Gastropub” specializing in food a step above the more basic “pub-grub”. Serving lunch and dinner daily and an amazing brunch every Saturday and Sunday. At Gracie’s our bar is fully stocked with an extensive collection of beer, top shelve liquors, and a comprehensive wine selection. Come settle in and enjoy our award winning patio.

326 South West Temple, SLC • (801) 819-7565 •

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


dining guide rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM – N

full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

Grappa Dishes like osso buco and grape


salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO

Reef’s Lamb chops are tender, falafel is crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM


Shabu Cool new digs, friendly service and

Sushi Blue Find the yin and yang of

Title 32B Named after a Utah law, Hearth’s bar has a menu of drinks that changes seasonally.

Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N

Wahso Restaurateur Bill White is known

for his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO


Baja Cantina The T.J. Taxi is a flour

tortilla stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Billy Blanco’s Motor City Mexican.

The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant that hearkens back to the seventies heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846. EGM - N

Chimayo Bill White’s prettiest place, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

El Chubasco Regulars storm this restau-

rant for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL – M

Tarahumara Some of the best Mexican

food in the state can be found in this family­-owned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a


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fun food make Shabu one of PC’s most popular spots. Make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM – N

Shabu Shabu House The second shabustyle eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

Taste of Saigon Flavor is the focus here, with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM


Butcher’s Chop House & Bar The

draws are prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Grub Steak Live country music, fresh

salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN

Edge Steakhouse This beautifully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

Hearth Much of the menu is inspired by

the wood-fired oven—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN


The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys— corny, but fun. The menu is standard, but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM Union Grill The cross-over cooking offers

sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM


Beehive Grill An indirect offshoot of

Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM


Caffe Ibis Exchange news, enjoy sand-

wiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL


Mandarin The rooms are filled with red


and gold dragons. Chefs recruited from San Francisco crank out a huge menu. Desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM



served on ciabatta bread to the evening’s California Ahi Stack, a tall cylinder of tuna, crab, avocado, rice and mango salsa. 258 25th St., Ogden, 801-394-1595. EGLL

about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Bistro 258 Everything from burgers

The Italian Place A great sandwich is

From the dock to your table, we bring the harbor to you. We wanted to create a neighborhood restaurant that gives our guests a sense of home. We give our guests not only the freshest seafood and prime steaks but also serve an affordable wine selection and craft cocktails. Open for dinner Tuesday though Sunday. Book us now for your next holiday party or cater. Harbor Seafood & Steak Co. is now offering private catering for all functions! From office holiday parties to home dinners, our Executive Chef Justin Jacobsen will design a menu that will set your party off. 2302 Parley’s Way, SLC • (801) 466-9827 •

RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2013 195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 •

J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, Grilled Clark’s Farm Lamb Chops, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, dinner, apres ski and private events. Rated the number one restaurant in Park City – Trip Advisor


The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 •

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Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner. Patio Dining.


200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 •

Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Now with outdoor patio seating with fire pits and cozy blankets! Lunch: Monday - Saturday 11:30 am - 3 pm Dinner: Monday - Thursday 5 pm - 9 pm, Friday & Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 •

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly. Let us do your holiday baking — we’ll have Bûche de Noël, traditional panettone, chocolate covered gingerbread and an abundance of cookies and candy.


216 East 500 South • (801) 355-2294 •

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dining guide Marcello’s Eat spaghetti and meatballs

without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM

Treat Yourself


Maddox Ranch House Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL – M


Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Hall OF Utah’s best. 100 N. University Ave., Provo, Fame SLM 801-373-8000. EGM – N DINING

201 5 AWARD

The Foundry Grill The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and ­steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM

The Tree Room Sundance Resort’s flagship is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

Station 22 Ever-hipper Provo is home to some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M



The Black Sheep This is probably the

most “American” restaurant in town—the cuisine here is based on the Native American dishes Chef Mark Mason enjoyed in his youth. But the fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N

Bombay House Salt Lake’s biryani mainstay has several sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N


Pizzeria 712 The pizza menu reaches

heights of quality that fancier restaurants only fantasize about. Not only are the




Call ahead and request the chef’s tasting menu.

Zucca Trattoria Chef-owner Elio Scanu’s menu features regional Italian dishes— check out the specials. But that’s only part of Zucca. There is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 1479 E. 5600 South, Ogden, 801-475-7077. EGM – N




























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ROMANTIC WILDERNESS DINING - IN EVERY SEASON WE’RE CELEBRATING OUR 21ST ANNIVERSARY WITH PASSION! To commemorate this special “coming of age” milestone, Log Haven commissioned renowned winemaker Rick Longoria to craft “Passion Red,” a proprietary Bordeaux - style blend that’s balanced, elegant, and silky and is only available at our restaurant. HOLIDAYS ARE MAGICAL AT LOG HAVEN We’re serving special menus Thanksgiving, Christmas Eve and New Year’s Eve. VOTED AMERICA’S TOP 10 MOST ROMANTIC RESTAURANT – USA TODAY

TOP 10

4 miles up Millcreek Canyon (3800 South), SLC • (801) 272-8255 • Serving dinner every night beginning at 5:30. Live Music, Thursday - Sunday

At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus. We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon. 3364 South 2300 East, SLC • (801) 410-4046 •

Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • Park City • (435) 940-5070 • 2001 Park Ave •

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dining guide blister-crusted pizzas the epitome of their genre, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM


Mountain West Burrito A humble

burrito place with high-flown belief in sustainably raised meats, locally sourced vegetables and community support. Result: everything you’d ever want in a burrito joint, except a beer. 1796 N. 950 West, Provo, 801-805-1870. GL


Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL


Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 W. Main St., Torrey, 435-425-3070. EGN


201 5 AWARD

Hell’s Backbone Grill Own-

ers Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gained Hall OF national fame. They garden, forage, raise Fame SLM chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N


Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

Capitol Reef Inn & Café This family


Eklectic Café This is what you hope

Painted Pony The kitchen blends culinary trends with standards like sagesmoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN

spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL

Sunglow Family Restaurant This pit

stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M


Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN


Oscar’s Café Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We

Tour the British countryside. Be home by dinner.

The British Passion for Landscape


On view now

PRESENTING SPONSORS Katherine W. Dumke and Ezekiel R. Dumke Jr. Special Exhibitions Endowment

This exhibition is organized by the American Federation of Arts and Amgueddfa Cymru– National Museum Wales. The exhibition tour and catalogue are generously supported by the JFM Foundation, Mrs. Donald M. Cox, and the Marc Fitch Fund. In-kind support is provided by Barbara and Richard S. Lane and Christie’s. John Constable, A Cottage in a Cornfield, 1817. Oil on canvas, 12 3/8 x 10 1/4 in. National Museum Wales (NMW A 486). Courtesy American Federation of Arts.


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Ruth’s Creekside is the perfect union of mountainside retreat and simple convienences. The Cafe offers gorgeous patios, causal atmosphere and quick comfort cuisine. The market is the ideal mix of everyday products and specialty gourmet items. Creekside has a full liquor license and is one of the few establishments in Salt Lake City with a Liquor Outlet inside the grocery market. Ruth’s Creekside • 4170 Emigration Canyon Rd • (801) 582-0457 Ruth’s Diner • 4160 Emigration Canyon Rd • (801) 582-5807 •

OVER 25 YEARS OF BREWING LEGENDARY BEERS Salt Lake’s original brewpub since 1989 features award-winning fresh brewed beers, eclectic daily specials and traditional pub favorites for lunch, dinner and weekend brunch. With an urban garden patio and spectacular city views, Squatters is also a casual, fun option for large group reservations and private parties and events. Look for us in Park City and at the airport too.





Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 •


“Stoneground has become a favorite of mine— I love the space and I love the food” -Mary Brown Malouf

Our Philosophy has always been to take the finest ingredients and do as little to them as possible. Classic Italian techniques used to make artisan pasta, homemade cheeses and hand tossed Pizza.

249 East 400 South, SLC • (801) 364-1368 •

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dining guide love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435-772-3232. GL

Mom’s Café Mom’s has fed travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL Red Rock Grill at Zion Lodge Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M



25 Main Café and Cake Parlor With

its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL


The Bit and Spur The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite, there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

Read Mary Brown Malouf’s Utah food blog ON THE TABLE Log on and join the conversation.

Whiptail Grill Tucked into an erstwhile

gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolatechile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M

Do you Tweet? Follow Mary on Twitter.


Xetava Gardens Café Blue corn pan-

cakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM


DO THEY KNOW US? The National Multiple Sclerosis Society is here to help. Some of the things we offer: The National MS Society also is the largest funder of research aimed at stopping MS, restoring end to MS forever!

1440 Foothill Drive, Suite 200, Salt Lake City, Utah 84108 800-Fight-MS (344-4867)


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

Join the Movement® ASSISTANCE for Newly Diagnosed & Family INFORMATION and Resources about MS EDUCATIONAL PROGRAMS FOR people impacted by MS & professionals FINANCIAL ASSISTANCE & Professional Financial Counseling COMMUNITY RESOURCES from wellness to in home assessments COLLEGE SCHOLARSHIPS MS should not stand in the way of an education

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Brunch Menu Saturday and Sunday 11am-3pm. Private dining space available at Holladay and Foothill locations.

NEW downtown location NOW OPEN! Visit us at, twitter @taqueria27 or Facebook Taqueria27 for more information.

2013 149 East 200 South, SLC • (385) 259-0940 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706

Top 10 Best Ski-Town Sushi Restaurants – Ski Magazine The food at Tona is meticulously prepared and attractively arranged. Tona combines local seasonal ingredients and fresh seafood from around the world to provide guests a new level of culinary dining experience. Its innovative usage of global ingredients sets Tona apart from its peers. Chefs’ endless creativity brings new surprises to guests that both please the eyes and the palate. The combination of traditional Japanese cooking with modern techniques and ingredients is what guests can find at Tona.






210 25th Street, Ogden • (801) 622-8662 •

GREAT VIEW, FABULOUS FOOD AND AWARD WINNING BREWS! The Wasatch Brew Pub has been a legend in Park City since 1986, and now you can enjoy the same award winning beers and pub fare at our location in the heart of Sugar House. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites such as Whiskey Salt Tater Tots, Loaded Wasatch Nachos and Classic Burgers, Wasatch Brew Pub Sugar House promises to be a wickedly good time! Serving lunch, dinner and weekend brunch. Private event space available for large groups, summer patio dining and a full liquor license. Validated garage parking.

Misbehaving in Utah since 1986! 2110 South Highland Drive • (801) 783 -1127 •

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015



A curated guide to the best bars in Utah

Sip and Learn Undercurrent Club teaches as it serves

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine.

Sharing a glass of wine or beer or a cocktail with a

friend is a time-honored and simple pleasure. But the stories behind what fills the glass can be complicated, as anyone can attest who has spent ten minutes in conversation with an oenophile. Clink go the glasses. “Nice red,” you say. “Yes, but I detect a hint of sinewy rubber tire behind the taste of fruit leather and tobacco nose, probably because there was so little rain that year in the four rows of the vineyard where these grapes were picked,” says the oenophile. In most groups, that’s wine TMI. Still, even though some people overshare, it’s fun, and helpful, and can actually expand your pleasure to know what’s going in your glass. That goes for


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

beer and spirits as well as wine. Jimmy Santangelo and Amy Eldredge are making it a point to share their considerable knowledge with imbibers at Undercurrent Club, the waycool sister establishment of the seafood restaurant, Current Fish & Oyster. They kicked off last summer with a series on absinthe and oysters, went into fall with a cider series (see p. 120) then celebrated and lectured about Beaujolais. During the holiday season they’re focusing on sparkling wines—from Champagne, cremant, cava and prosecco to New World sparklers. Learn and taste the differences among the delights. Just don’t go on and on about it. Cheers. 270 S. 300 East, SLC,801-574-2556


Visit for more bar news

Review visits are anonymous, and all expenses are paid by Salt Lake magazine.


Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

Aerie Thanks to floor-to-ceiling windows,

diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EGO

Bar X This drinker’s bar is devoted to cock-

tails, and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287 E

Beer Bar Food & Wine darling, Food Network regular and owner of award-winning Forage restaurant, Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flat screen luster to pre-opening coverage in Food & Wine magazine and then all over the Twitterverse and blogosphere. Beer Bar is right next to Burrell’s other SLC hipster success story, Bar X. And make no mistake, this is a hipster beer joint. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 E The Bayou This is Beervana, with 260

bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM

Beerhive Pub An impressive list of over 200 beers­­—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way American’s like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL BTG Wine Bar BTG stands for “By the Glass,” and the tenacity with which Fred Moesinger (owner of next-door Caffé Molise) pursued the audacious (in Utah) idea of a true wine bar deserves kudos. BTG serves craft

cocktails and specialty beer, and you can order food from Caffé Molise, but the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 E

Harmonious Duos Libretti Libations

Campfire Lounge Well, don’t go expect-

ing a real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 E

Club Jam The city’s premier gay bar has all that’s necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sunday nights at 9. 751 N. 300 West, SLC, 801-382-8567 E Copper Common Sibling to hugely popular restaurant The Copper Onion, Copper Common is Hall a real bar—that means there’s no Zion OF curtain and you don’t actually have to order Fame SLM food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. Reservations are recommended, and thankfully there are no TVs. 111 E. Broadway, SLC, 801-355-9453 E DINING

201 5 AWARD

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830 EGL East Liberty Tap House Another bright spot in a brilliant neighborhood, the Tap House is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly—meaning, stop by often. The menu, by Chef Phelix Gardner, does clever takes on bar food classics, like housemade onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 E

Once again, Utah Opera is presenting its Libretti & Libation series, in which the sea-

son’s operas provide inspiration to craft bartenders, and you enjoy the results. This season started with Puccini’s Tosca and goes on to feature The Merry Widow (January), Aida (March), and The Marriage of Figaro (May). Bars around the state will dream up their idea of the perfect accompanying cocktail. Sip it, then tweet or Instagram it with #UtahOperaSips and you’ll be eligible to win free opera tickets in a random drawing conducted by Salt Lake magazine. Go to for more information.

S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


bar guide


Forget about navigating the state’s labyrinth of liquor laws—the more than 20 bars and pubs listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over. (Be prepared to show your I.D., whatever your age. This is Utah, after all.)

High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. The focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space— a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 E Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita.1199 N. Beck St., SLC, 801-521-3904 EGL Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodkapesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563 EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441 EGL

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized corner bar. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof book-lined library, or take a booth and sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 E The Shooting Star More than

a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Star Burger. 7300 E. 200 South, Huntsville, 801-745-2002 EGL

Market Street Oyster Bar The livelier

nightlife side of Market Street seafood restaurant, the Oyster Bar has an extensive beverage


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays—or settle in for the night and order from the full seafood menu. 54 W. Market St., SLC, 801-531-6044 E

Sip the Season Autumn in a glass

The Vault In the boutique Kimpton hotel

The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 E

Undercurrent Bar Right behind and

sister to seafood restaurant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened ,thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders and Jim Santangelo one of its foremost wine educators. Add in barsnacks by Chef Logen Crews and the availability of Sofie sparkling wine in a can and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL

Whiskey Street Before it was named Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street serves food, but it’s primarily a place to bend the elbow. There’s a selection of neo-cocktails, a list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the choices. 323 S. Main St., SLC, 801-433-1371 E Zest Kitchen & Bar Besides the healthy

dining, Zest offers hand-crfted Fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special latenight menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589ddd

Created by bartender Victor Sandoval for Cucina Toscana. 282 S. 300 West, SLC, 801-328-3463

Fall is in the Air 2 oz. Vida Blanco 0.75 oz. Pear Brandy 0.5 oz. grapefruit juice 0.25 oz. lime juice 0.25 oz. sugar Dash of Absinthe Pinch of salt Combine all ingredients in a cocktail shaker. Shake vigorously and serve over ice in a rocks glass.






















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KIMBALL’S big move


Vail Resorts come to PC

PARKCITYLIFE Utah’s High Country

The People, Culture and Attitude

150 HIGH PROFILE Skullcandy’s unconventional CEO Hoby Darling talks passion and why his company is in Park City to stay.

152 HIGH FIVE Former U.S. Ski Team member Libby Ludlow turns her focus to mentoring with her new ZGiRLS Foundation.

154 A&E Artist Trent Call, last call for comedian Gallagher and Park City’s town follies for a good cause

159 FACES A judge, a guerilla artist and a stand up paddle boarder are among this month’s locals you should know.

163 WHAT’S UP The story behind Kimball Art Center’s move off Main Street.

166 HIGH BIZ Armada Skis makes a move from Costa Mesa to Park City.

167 OUTSIDE Skiers will benefit from Vail Resorts’ takeover of PC slopes.



Katherine Quinlan has relocated her Salt Lake boutique Joli to Kimball Junction.

169 HOME Cremone bolts make a bold statement in any home, but especially in a mountain abode.

170 ON THE TOWN Photos from local galas, festivals and more

172 BACK IN THE DAY Ever wonder how miners became skiers? We’ve got the scoop and photos of the first gondola.

174 DINING A visit to Ritual Chocolate and a guide to catering your holiday meal


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015


OWNERSHIP OF THE RESORTS may change, lifts are modernized and skis and boards upgraded, but the snow remains the same. The long steamy summer and a sleepy shoulder season have ended and it’s time to button up for winter and begin enjoying what Park City does best: indulge

in world-class skiing, snowboarding and dining. Gather friends and family around the fire and pass out the mugs of glögg (Or better, Ritual Chocolate’s amazing hot chocolate). The holiday season only confirms for Parkites that snow is the basis of life—at least the Good Life.



Life in Park City is action-packed and Park City Life photographers are there to capture the moment. Check out to see pictures from Savor the Summit, Best of Park City and more events as they happen.

What’s the Story?

Vanessa Connabee and Tony Gill, editors of Park City Life, keep readers up to date on the city’s arts, food and fashion news. Read their latest stories at

When you see this graphic…

Check out more photos of Trent Call's eye-popping street art [pg. 154] at

Visit for more coverage on stories in this issue.

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Hit the web for the digital version of this issue, featuring shareable content and links to advertisers' web sites. Just click the mag tab at


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SKY’S THE LIMIT Everyone is busy this time of year, and there’s a lot of talk about balance. What I’ve found, at least for myself, is that equilibrium of kids and family, work and school and sports and community is never in complete agreement and that usually a few things take center stage while others wait. And that’s okay because, realistically speaking, most passionate endeavors require more than a little bit of time, and when they are important, or successful, or very close to our hearts, they demand sizable commitment. The profiles and faces in each issue of Park City Life are testaments to this kind of success—people who push limits, like Skullcandy CEO Hoby Darling (p.150), or advocate for others (read about Judge Shauna Kerr’s work against domestic violence, p. 159, and U.S. Skier Libby Ludlow’s non-profit ZGiRLS (p.152)). The Kimball Art Center’s recent move from Main St. to the Bonanza Park area on Kearns has been the subject of much discussion, but the story behind the scenes reveals a lot of heart. “We’re not going, we’re simply growing,” explains Executive Director Robin Marrouche, who dishes on the details of the new space. (see What’s Up, p.163). The results of hard work often yield rewards, and delicious ones at that (see Volker’s Bread, p. 161 and Jessica McLeary’s olive oil, p. 160). For a festive take on gift buying, check out the recently relocated Joli (p.168), and don’t miss Tony Gill’s tour of Park City Mountain’s new Snow Hut Lodge (p.167) or review of recent transplant Armada Skis (p.166). From winter sports to music, food and art, ourtown is magic this time of year, and we hope this season finds you close to the ones you love.


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PARK CITY-BASED SKULLCANDY, famous for its headphones and audio equipment for action sports enthusiasts, is serious about living life at full volume. From stunts featuring extreme athletes (motorbike rider Robbie Madison recently sped down the Nordic jump at the Utah Olympic Park to instant viral superdom) to media campaigns featuring NBA All-Star Kyrie Irving, this company is working hard to capture a diverse and fickle consumer in an extremely competitive market. No one represents Skullcandy’s “life at full volume” credo better than CEO Hoby Darling, who starts each day at 4:45 a.m. with a trail run, CrossFit or a workout. He lives the company’s “art-meets-life” ideology and pushes his staff to similarly seize the day. This year, Darling encouraged Skullcandy’s employees to pick a goal that pushed their limits. Then he posted inspirational magnets in each person’s work area, creating an environment that became a bucket-list incubator. Team members’ goals ranged from recording music to completing triathalons or multi-stage hikes around the United States. Unsurprisingly, Darling chose to participate in a simulated Navy SEAL Hell Week. “My parents were in the military and I spent a bit of time at the Pentagon,” Darling explains. “I’d always wondered whether I could get through the training and I wanted to give a bit of a salute to all those who have served our country, including my parents.“ That particular blend of introspection, positive thinking and drive has served Darling well. After playing football and rugby at a small school outside Seattle, he dropped out to engage in some soul-searching in Mexico. “It was a defining time for me. It clarified what I wanted and valued, versus just being on the normal path and doing what other people expected.” After his stint in Mexico, Darling earned degrees at Northwestern University, UC Berkeley and Columbia University. He practiced law at a global firm until he decided to abandon that career and pursue his passions, working with action sports start-up Volcom and later with Nike-owned brands Converse, Hurley, Cole Haan, and Umbro before becoming the General Manager for Nike+Sport. When the Chairman of the Board at Skullcandy called

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Darling to come on board, it was an easy fit. “Park City was a huge reason I came to Skullcandy around two-and-a-half years ago,” Darling said. “I’d been here a few times riding during the winter and just loved it. I don’t think there is anywhere in the world like Park City when you combine our proximity to world-class outdoors and the mountains, three insane resorts, Sundance and all the world class athletes that come here to train. As a company, we were born right up in the mountains of Park City. That’s still where we get a lot of our inspiration—we get to test product in the small clubs, mountains, trails and skate park with some of the best athletes and up-coming artists around. Park City and the Salt Lake area are perfect for us.” Darling’s enthusiasm extends to Skullcandy’s customer base­­­—hard-charging adrenaline junkies who provide valuable feedback. “My favorite Skullcandy customers are those who really live life at full volume and go hard doing rad and new stuff—people who are up on the mountains and trails going hard in our stuff, and having more fun doing what they love listening to music.” Uproar Wireless – These afforable headphones deliver on lightweight design, great audio and Bluetooth® functionality. They also feature long-lasting battery life, and convenient on-ear controls for taking calls or managing tunes. $49.99




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ZGIRLS CIRCLE MODEL: Groups consist of five to nine girls ages 11-16. ZGiRLS assigns a mentor, NCAA athletes and former Olympians, to each “circle” and sends out a curriculum and resource list. Girls attend monthly meetings with mentors at a parent’s house from October through May. After watching short clips of videos illustrating elements of the curriculum, mentors facilitate group discussions and activities building on ZGiRLS principles. SUCCESS FACTORS: “We have a really phenomenal team of mentors—incredible women who are inspired and motivated role models for girls at an age when it really makes an impact. Discussions often include principles of mindfulness, positive self-talk, body image, building a reservoir of confidence and goal setting.” MENTORING: “In the past, we asked mentors to teach content we shared in videos, but as the model evolved we found that letting the mentors be free to facilitate group discussions was more effective. The biggest motivators for these girls are their peers, so we wanted to rely on the power of the group and let that evolve.”

Former U.S. Skier Libby Ludlow launches ZGiRLS. by Vanessa Conabee

This June, LIBBY LUDLOW and co-President Jilyne Higgins kicked off the national launch of their non-profit ZGiRLS, a powerhouse of programs, resources and people dedicated to empowering girls in sports. A former member of the U.S. Ski Team and a Dartmouth grad, Ludlow earned a law degree from the University of Washington and is a certified life coach and yoga practitioner. When she isn’t busy creating networks for young women, Ludlow can be found skiing, hiking, mountain biking and running the trails of Park City.



BEST ADVICE FOR PARENTS: “One of the biggest influences in confidence building is cultivating an environment that supports, celebrates, reinforces and praises effort rather than the achieved outcome of that effort.”



WHY IT WORKS: “The two hallmarks of our programs are the ‘near peers’ we cultivate as mentors—because these athletes and role models have a different kind of credibility than coaches and parents–[and] the second lies in confidence building. You can’t tell a girl to be confident, it has to build over time and experience. What makes ZGiRLS unique is that we don’t just talk, we actively give and teach tools (called ZWORK) that girls can practice and apply immediately in their lives, both in the group and outside it. In a time when social media and peer pressure create daily challenges, we’re giving girls the opportunity to get together in a positive environment and support one another.”

PARKCITYLIFE / Arts & Entertainment


Visit to see more of Trent Call’s art.

Trent Call


PARK CITY has an innovative public art tradition that doesn’t always get the attention it deserves despite being displayed throughout the town. From covertly installed sculptures (See our Faces profile on William Kranstover, page 161), to the Shoe Tree and elaborately painted pedestrian underpasses, there’s an undeniable visual zest just beneath the looming sheen of new condos. Those underpasses, though. Swirling murals of color and mythical characters line the walkway from Main Street to Prospector Square. You may miss them while trudging head-down along the pavement, and even more likely if you roll by on a bike. But stop, take a look, and you’ll find yourself wondering where they came from. “The city put out a call for artists,” says Trent Call, the creator of the mural under Bonanza Drive. “I had a loose mockup that incorporated some set concepts they wanted, but most of the design was spontaneous. It merges summertime activities with winter and vice versa, and the colors represent Park City’s transition through history from mining and the theater to skiing and mountain biking.” Call, a Utah native, credits the cultural sea change he has witnessed in Park City as an influential element of the piece. “As a kid it was really run down, a ski-bum type place,” he says. Now Park City is home to people with wide interests, and it is even a place where he has been able to express his diverse artistic influences. “While at the University of Utah, I did fine art, but I was always into comics and skateboarding and was able to merge styles. When Park City first opened the terrain park I painted all the rails. Those and the tunnel are super different from the stuff I have up at Trove [art gallery at 804 Main Street].”



Bleep ‘Em if They Can’t Take a Joke


Giving A Bleep Involves Whole Community in Self-Flagellation In this year’s Giving A Bleep you’ll meet Donald Trump and a Kardashian and visit a strip club where The Mattress Firm pays the rent in the annual skewering of the Park City community. It is a night of inclusion; anyone and everyone is welcomed to join in and be part of the show. The opening audition of Giving A Bleep we attended earlier this year gave us a feel for the show—it included a teambuilding exercise involving conspicuously located balloons and a notable degree of pelvic thrusting. “Our mission follows three principles: having fun, building community and giving back. Putting on a good play is just something that happens along the way,” says one of the annual event’s founders, Annette Velarde. All of the proceeds from ticket sales go to charity, and this year attendees can pay whatever price they’d like for tickets and delegate the money to a nonprofit of their choosing. “To us, $200-a-plate fundraisers aren’t representative of the people in Park City. People can give whatever they can to the causes that matter to them,” Velarde says. Giving A Bleep, Nov. 6, 7, 13, 14, Prospector Square Theater

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PARKCITYLIFE / Arts & Entertainment

Lady Antebellum’s Charles Kelley hit the slopes in 2014.

“Breaking Bad” actor Giancarlo Esposito trades blue meth for white powder.

THEY’RE JUST LIKE US! Deer Valley Resort is well known for bringing glitz and glamour to the ski slopes, and they’re doing so yet again while playing host to the 23rd annual Celebrity Ski Fest. The three-day event takes place at the resort from December 5-7 with events including a PRO-AM race on Saturday and the marquee Celebrity Skifest Race on Sunday. The race and subsequent awards ceremony will be televised on CBS. The event includes plenty of other activities when you’re not slopeside judging celebrities (as if!). There are auctions, both silent and live, along with a gala dinner to benefit the Waterkeeper Alliance and a concert featuring Grammy Award-winning group Lady Antebellum on Saturday night.



Actresses Perrey Reeves and Alysia Reiner



Concert, comedy show, theater, fancy dinner, movie, wine tasting... It’s not a week in Manhattan...

It’s our events calendar. Watermelons Rejoice


GALLAGHER’S FAREWELL / TONY GILL Gallagher, the controversial comedian of watermelon smashing and quipping fame, is bringing his farewell tour through Park City for the holiday season. Gallagher has left his mark on the comedy landscape. He has recorded 14 Showtime specials, has performed more than 3,500 live shows and was an influential figure in the development of the one-person comedy special and Comedy Central. While widely known for his absurdist prop comedy, Gallagher also sprinkles acerbic— some call it racist and homophobic— political commentary throughout his act. In recent years Gallagher has refocused the spotlight on his comedic legacy as it winds down. The eight-show stand at Egyptian Theatre is one of your last chances to see the contentious but indisputably authoritative comedian practicing his craft. Dec. 26-Jan.2, 8 p.m. (You can reserve a front of house seating if you’re willing to brave shards of exploding fruit.) Egyptian Theatre,

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Ski bums, a venerable part of Park City’s culture, have infiltrated the highest levels of society— even the courts. Summit County Justice Court Judge Shauna Kerr took winter quarter off back in 1975 to work in a restaurant and be a ski bum in Park City before starting law school at Pepperdine. “Back then all the little old houses on the hill were parallelograms. There’d be an advertisement for an apartment that would say ‘Bring your own doors and windows.’ We’d go to Art at the hardware store and he’d get you your door and window,” Kerr remembers. Even Malibu’s beachfront vistas couldn’t keep the Utah native from returning to Park City after school. Kerr was the Assistant City Attorney in Park City before serving two terms on the City Council and ultimately becoming the first woman to be County Commissioner in Summit County. Part of Kerr’s time as County Commissioner was leading up to and during the 2002 Winter Olympic Games. “I don’t think there was ever a time that the community was as organized, compassionate and fun as at that time. The leadership grasped the fact that we had invited the world to Park City, and everyone embraced the planning as gracious hosts. We were never better than we were during those games.” Judge Kerr hasn’t forgotten what brought her to Park City; she still works as a ski host at Deer Valley, where she has skied for over 20 years. “Of all the low and no-paying jobs I’ve ever had, this one’s my favorite.” PARKCITYLIFE NOV/DEC 2015





Jessica McCleary wants you to know that the olive oil you’re buying at the grocery store isn’t the real deal. It’s full of fillers and nonsensical jargon like “cold pressed.” Simply put: It’s not going to taste as good nor be as healthy as the authentic product. McCleary’s store, Mountain Town Olive Oil, has over 40 varieties of bona fide olive oils and balsamic vinegars from around the world that come from whichever hemisphere happens to be in season. “Some of the oils have a big, bold flavor that are great for cooking, and others are more subtle and mild that people prefer for dipping or salads. People can come here and taste them, match them with balsamic vinegars and find out what they like,” McCleary says. Expect to find unique flavors like harissa-flavored olive oil from Tunisia and dark espresso balsamic vinegar from Modena, Italy, that will challenge your taste buds’ expectations, in addition to a variety of local products from honey to barbecue sauce to cinnamon syrup. Mountain Town Olive Oil, 613 Main St., 435-649-1400,


Just because it’s winter in a landlocked state doesn’t mean you can’t get your surf fix. Trent Hickman, founder of Park City SUP (stand up paddle boarding), brings a taste of the coastal lifestyle to Park City’s mountains. Hickman used to spend half of each year shredding powder on his snowboard and the other six months chasing surf in Costa Rica before settling in his native Utah. “I’ve always been obsessed with surf culture, and I missed it when I was in Utah,” he says. Hickman started SUP to share the fun, challenge and health benefits of board culture with everyone in the Park City community. Park City SUP offers SUP rentals and sales, so you can try before you buy, and in addition to paddle board lessons, holds SUP Yoga classes and SUP Fit classes year round, outside at the Deer Valley Pebble Beach when the weather’s warm and indoors at the Park City Aquatic Center from September through May. Park City SUP, S. 1375 Deer Valley Dr., 801-558-9878,





“We’d have a few whiskeys, go out around 11, watch for police and install the sculptures in various places around town,” says artist William Kranstover. At that time, public art had to go through a daunting bureaucratic roller coaster to get approved in Park City, so Kranstover and his friends took matters into their own hands. “It went on for years, and nobody knew who was doing it. It was a great way to get an honest feedback. If a piece didn’t get taken in a couple weeks, I knew it was a shitty piece.” Kranstover no longer partakes in swashbuckling art adventures–now he’s busy with commissioned pieces. You can see them around town, including the iconic Olympic Torch sculpture on Kearns Blvd. (It stood on the corner near Kimball Art Center for years). Kranstover, who came to visit Park City on a friend’s recommendation in 1971 and never really left, works in variety of mediums including painting, 3D and collage, and has works in private collections and galleries throughout Park City. He’s also a licensed broker with Berkshire Hathaway. “I told my kids being a starving artist isn’t really something you want to be associated with.” You can also view and purchase his art on his website or commission Kranstover to make you something unique. Terzien Gallery, 625 Main St.,435-901-2007,


Every Wednesday from noon to 6 p.m. for the last 14 years the Park City Farmer’s Market has taken over the plaza at Canyons Resort. The man behind all of the amazing local food and crafts is the market’s organizer Volker Ritzinger. Ritzinger strives to deliver only the finest cuisine and commodities to customers, so he visits each and every provider and inspects their products. Whether a vendor is selling fresh produce or prepared foods and condiments, Ritzinger is there to ensure everything you buy is high quality, organic and free of GMOs. In addition to keeping the Park City Farmer’s Market up and running, Ritzinger owns and operates Volker’s Bakery in Kamas. Ritzinger sells plenty of his own bread at the market, but you can swing by his shop to pick up your loaf if the market is out of season or you’re busy on a Wednesday. Volker’s Bakery, 180 N. 200 West, Kamas, 435-671-1455, Park City Farmer’s Market, 4000 Canyons Resort Dr. PARKCITYLIFE NOV/DEC 2015


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Artful Dodger A win for Kimball Art Center is a loss for Main Street.


by Vanessa Conabee

WHEN THE KIMBALL ART CENTER announced it was moving from Old Town in early 2015, the news hit hard. The iconic art center was a community hub for historic Main Street since 1976, when arts enthusiast Bill Kimball transformed a run-down auto-repair garage into an arts center. Kimball’s mission—to engage individuals of all ages in inspiring experiences through education, exhibitions and events—has evolved into free yeararound exhibitions, gallery tours, art talks and educational outreach. It also coordinates the Park City Kimball Arts Festival, drawing 40,000 people annually. Kimball leaders had discussed expanding the building since 2005, when rapid growth following the Olympics had the 12,000-square-foot building bursting at its seams with visitors. But after the city denied the proposed expansion as too large for Old Town, the board decided to sell the building and move. While abandoning Main Street was a dramatic ending to what had become a contentious process, center management says the decision

confirms their commitment to serving the community. The remodel design emerged from public dialogue, including ideas generated from chalk-boards set up at the arts festival. Architects incorporated the most popular items— a sculpture garden and digital art studio for video installations—into their designs. “To be able to get to know the community members and hear what people were thinking was a really fun process, and a really important exercise to go through because we got to hear from different age groups,” says Executive Director Robin Marrouche, whose 2008 appointment came midway in the process. New York- and Copenhagen-based architectural firm Bjarke Ingels Group won the bid to bring the crowd-sourced renovation concept to Main Street. The proposed facility, designed with a nod to Park City’s mining heritage, featured massive stacked-timber walls, enormous skylights and large windows, with a solar hot-water installation to heat the building. The proposed expansion would have doubled the renovated space to 30,000 square feet. Additional exhibit PARKCITYLIFE NOV/DEC 2015



halls and social areas were also in the design. It looked like a win for everyone. When the design was shot down for being too tall, the center reduced the proposed height from 76 feet to 46 feet and resubmitted plans that spring, but planning officials again denied the application. After yet another re-design was denied in August 2014, the Board decided to shift gears and looked for a location to rebuild outside Old Town. The Kimball put the Main Street property on the market, and in December 2014, LCC Properties Inc. acquired the building, which had a price tag of $8 million.

The Kimball Art Center had high hopes of moving into an envelope-pushing design in Old Town.

“The Kimball was a real part of the character and soul of Park City.” “The design we submitted already had a plan for a second campus, so when it was rejected and there wasn’t going to be enough space in the primary location it gave us a chance to reevaluate, and it just didn’t make sense financially or for a number of other reasons to continue,” Marrouche explained. “For the city, managing preservation and growth is not an easy task. Our demand and space needs became so much bigger that we could have accomplished there, but it led us to the path we are supposed to be on. It’s the best scenario for the Kimball and the community to have it all on one campus.” For many merchants and business leaders, the move is a loss. “As an organization, the Historic Park City Alliance tries not to take a stand on design but focuses instead on uses,” says Historic Park City Alliance Executive Director Allison Butz. “The Kimball was the perfect kind of use for historic Main Street, providing a great synergy with the galleries. It essentially made Main Street a one-stop destination for arts and culture in Park City. With the Kimball leaving, we feel like this hub won’t exist like it has in the past. The Kimball’s arts and education programs brought a great number of locals, visitors and area school children to Main Street.“ Mayor Jack Thomas, a noted art lover and one of the area’s premier architects, says the Kimball move is a “real sorrow” for Main Street. “As an architect, whatever you design has to meet the code criteria, and … that second design didn’t conform to code. The Kimball was a real part of the character and soul of Park City, and I hope moving forward they remain so. I still hold out that there is some part of them that will be represented on Main Street in some way, because they have been such a key part of it historically.”




— Mayor Jack Thomas



A temporary space, a mile from Main Street in the Bonanza Park area at 1401 Kearns Blvd., will house the Kimball for three years until a permanent art center is designed and built. The temporary space opened this fall with "Picturing the Iconic," featuring the collection of Portland’s Jordan Schnitzer, including works by artists Andy Warhol, Jeff Koons, John Baldessari, Alexander Calder and Chuck Close. “All of this is just a teaser of what’s to come when we have our permanent space,” Marrouche says. “The goal is to be the most inspirational institution we can be to serve the community.”

“The goal is to be the most inspirational institution we can be to serve the community.” — Robin Marrouche

In a December 1976 letter to the Park Record editor, Bill Kimball shared his vision of the role the center might play for future generations. “I hope the art center will enable them to fulfill themselves and enrich their lives beyond the necessity to make a living. Park City’s first phase was the opening of the mines; the second was the beginning of the resort. Perhaps the third phase will be that the center can provide the opportunity for each person to expand his interest in the arts. I hope so.”

BIG SHOW IN A NEW SPACE KIMBALL’S FIRST SHOW IS ICONIC The Kimball Art Center kicked off the grand opening of its new location with an exhibit of prestigious prints titled “Picturing the Iconic: Andy Warhol to Kara Walker.” This exhibit is a selection of contemporary art focused on the concept of iconic, ranging from the elevation of the ordinary, as in Andy Warhol’s Campbell’s Soup Cans, to a look at celebrity icons, including Chuck Close’s portraits of President Obama and Brad Pitt. “Picturing the Iconic” features 90 works loaned from the collections of Jordan D. Schnitzer and Jordan Schnitzer Family Foundation and is co-curated by the Art Museum of Sonoma County. Pieces include works from well-known modern and contemporary artists such as John Baldessari, Keith Haring, Jeff Koons, Kiki Smith, Barbara Kruger, Andy Warhol and Roy Lichtenstein, above. “For me, waking up each day without art around me would be like waking up without the sun,” Jordan D. Schnitzer says. “When you live with art around you, your mind and soul are filled with the beauty of life and the creativity of the human spirit.” The Kimball Art Center is located in the Bonanza Park area at 1401 Kearns Bvld. and is open daily, Monday through Friday, from 10 a.m. to 5 p.m., and Saturday and Sunday, 12 p.m. to 5 p.m. For more information on current and future exhibits, visit

Director Robin Marrouche at the interim art center





WITH APOLOGIES TO all the grassroots skiing companies billing themselves as rider-owned, Armada is at the head of the class. The brand was started in 2002 by an innovative group of professional freestyle skiers including multiple X Games champion and Park City resident Tanner Hall and the late freeskiing legend JP Auclair. While star power certainly didn't hurt, Armada has risen to the top of the skiing world thanks to innovative products, avant-garde artistic design and an incomparable roster of athletes. And to seal its slope cred, Armada has just completed a move to Park City, with a new global headquarters and showroom on Rasmussen Road near the Park City Brewery. “It was time for a new chapter for the company and moving from our original Southern California home to a mountain community made a lot of sense,” says Armada spokesman Andy Miller.

“We have a new R&D center where we can make prototypes and take them right out on the mountain. Plus, everyone here loves to ski. It’s great that we get to be so close to the snow.” The showroom has a gallery displaying product offerings and some of next year’s skis, and it has an artist center where various artists will visit throughout the year to do residencies while working on graphics for skis, outerwear and apparel. “We worked really hard to maintain the surf and ski heritage of our original Costa Mesa headquarters,” Miller says. Armada wants the new showroom to be a community space where the public can come in, take a look around and talk shop, and they will be hosting a number of events throughout the season to meet-and-greet with Park City skiers. They have a complete line of products for men, women and kids. Check out a few of our favorites.

GET THE GEAR Mens Sherwin GORE-TEX 3L Jacket (Men’s) >> This jacket meets the demands of elite athletes and mountain professionals with two strategically mapped backer technologies for unsurpassed performance and comfort. New GORE-TEX® C-KNIT Backer Technology is zoned in areas to optimize breathability and snow shedding, while a brushed flannel backer at the core provides warmth. << Triple J Ski (Youth) This Junior JJ utilizes the same geometries and profile as the JJ, creating the most versatile junior powder ski on the market. With EST Freeride Rocker, the Triple J dominates deep snow but still rips the hardpack on the way back to the lift. The Triple J will do everything from landing switch in powder to making your parents feel slow.

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TSTw Ski (Women’s) >> The TSTw has tip rocker and no tail rocker. This powerful combination leads to the float and initiation of tip rocker and drive and stability of a traditional cambered ski. The TSTw is truly an allmountain ski that excels in conditions ranging from powder to groomers.






UNLESS YOU’VE BEEN living in a saltwater-filled sensory-deprivation tank, you’ve probably heard there’s something up at the ski resorts in Park City. In a nutshell, when Vail took control of both Canyons Resort and Park City Mountain Resort, it was likely preordained the adjacent resorts would be combined into a mega-resort. “There is Only One. Park City.” Vail's messaging goes. But what does it mean for the people who will ski and board the hill? First up is the crème de la crème of the development, the Quicksilver Interconnect Gondola that will whisk visitors all the way from the base of the Silverlode Lift at Park City over to the Flatiron Lift at Canyons. The new gondola is the key piece of infrastructure to transform the two resorts into one uber-resort, but it carries other benefits to skiers as well. Quicksilver Gondola will have a mid-station where skiers will have gated access to terrain on Pinecone Ridge. Purists will lament the additional traffic, but that traffic will help compaction to the volatile south-facing snow. The gondola also brings welcome relief to a crowded area at the base of Silverlode Lift. Add in a couple new runs from the top of Pinecone down to Flat Iron Lift and you get more skiing with less waiting in line. Other lift developments are taking place at the ski resort formerly known as PCMR. King Con Express is changing from a detachable quad into a detachable six-pack. This may not sound like a huge deal, but anything that helps alleviate the weekend congestion at the bottom of King Con is great.

Lots of varied terrain funnels to an area with no other outlet, and the result is often people pile-ups. The final development on the skier transportation front is the transformation of Motherlode Lift from a leisurely triple chair into a high-speed quad. This shouldn’t change the lift’s status as a hidden gem as people seem to glide right by without a second thought. Last, there’s an upscale restaurant, Miner’s Camp at the base of Silverlode Lift. The name’s nod to the town’s mining history is an attempt by Vail Resorts to keep the development-phobes from panicking, but nothing so far is cause for hysteria. If your inner cynic must find a topic for despair, I suggest turning your attention to the future of “Canyons Village.” Where that will lead, only time will tell.



Katherine Quinlan at Joli in Park City



FASHION-SAVVY clients of Joli in Sugarhouse will be delighted the smart stop for indulgent gifts and on-trend designs hasn’t disappeared but simply relocated to Park City. You’ll find it behind a turquoise door in Redstone at Kimball Junction. Park City resident Katherine Quinlan opened Joli in 2012,



with a nod to the kind of specialty shops she’d frequented in Manhattan, St. Helena and Laguna Beach. “I wanted to re-create the favorite shops I’ve discovered while I’m traveling,” Quinlan explained. The name Joli was coined on a hike with her girlfriend Jolie, who informed her that jolie means

beautiful woman. “We dropped the ‘e’ and the name stuck.” Joli pulls from a range of international designers and brands to create individual looks for customers, regardless of age. “Our clients are well-traveled, up to date on trends and have a keen sense of fashion,” Quinlan explained. “Right now Belgium, Netherlands and Sweden are on fire for inspiration and we hope to go on a buying trip there next year. Ronald Pinneau, out of Paris, is also a recent discovery. He makes beautiful handcrafted leather belts and bracelets at the same factory Hermes owns. Ronald rents the factory for two months for his production and uses the same harness leathers as Hermes. This find illustrates what I love to bring home to my customers: artisanal, one-of-kind and beautifully constructed fashion.” Recent additions to the eclectic mix of people, designers and products include a partnership with interior designer, blogger and gift buyer Stephanie Hunt of Flairhunter, who chose Joli to sell her wares, describing it as “New York loft meets Laguna Beach.” With a background in fashion sales (Neiman Marcus), buying (Carson Pirie Scott), PR (Sam Edelman shoes), and marketing (Joan Walters Apparel), Quinlan laments cookie-cutter fashion and keeps a sharp eye out for quality and design. “We need to dress each day, and fashion is a wonderful way to express yourself while also appreciating craftsmanship and quality.” Joli has become a kind of salon, where customers gather to chat about fashion, home furnishings and art. “Joli was created as a gathering place for friends and visitors to stop by, have a latte or a glass of wine and socialize.” Quinlan plans to kick off an evening events schedule that will feature women authors, designers, professional speakers and artists. “Fashion can be intimidating and we want to change that by making it approachable and using fashion as a forum to bring women together.” 1635 Redstone Center Dr., 435-901-5064






ABOVE: Timeworn shutters, antique cast iron urns and the cremone bolts collection adorn the home’s rustic yet elegant foyer. TOP RIGHT: Intricate forms and rich patinas help endow this collection of cremone bolts with the status of art in a Wolf Creek Ranch home. BOTTOM RIGHT: Anne-Marie Barton, AMB Design.




CONSIDER THESE antique cremone bolts. At one time they secured double French doors opening to, perhaps, a shaded Parisian patio, a romantic Juliet balcony or a stately Italian garden. The fact is, their origins don’t really matter. What does matter is what this collection of venerable hardware now delivers to the décor of this Wolf Creek Ranch home. “They add instant integrity and architectural interest,” explains designer AnneMarie Barton, who treasures these and other found objects she discovers and saves for her clients’ homes. Old Parcheesi boards, rusted iron gates, vintage light fixtures, timeworn shutters and even an aged entrywayturned-interior vestibule are just a few of the fabulous finds Barton has repurposed to elevate the elan of her projects. “Buy them when you see them,” Barton advises. “You’ll always find the perfect spot for them even if you don’t know where it is at the time.” In a foyer adorned with beautiful paintings, Barton’s grouped cremone bolts perform like art without adding yet another framed canvas. “I love collections. They read as single focal points that are simple and beautiful,” Barton explains. And in this mountain home, this age-old hardware helps the designer lock in a very striking style.


ON THE TOWN PARK CITY FOOD & WINE CLASSIC STROLL OF PARK CITY Main Street, Park City, July 10, Photos by Erin West 1. Guests taste wine at Park City’s signature foodie event. 2. Kevin Schlater, Erica Brooks, Dan Blakely 3. Coltin Short, Andy Damman 4. Jae Battle, Chris Vesper

SAVOR THE SUMMIT Main Street, Park City, June 20, Photos by Erin West 5. Attendees were treated to seven different musical acts. 6. Luke Menders of Bistro 412 7. Frank Avent, Tricia Hazelrigg, Scott Greenwood 8. Park City’s biggest outdoor dining party was held in the middle of Main Street on June 20. Along with al fresco dishes prepped by Park City’s best restaurants, foodies enjoyed local musical performances and beer and wine at the Spirit Garden.

1 5 2












UTAH FILM CENTER’S “OF ALL THE GIN JOINTS” FUNDRAISER High West Distillery, April 16, Photos by Shauna Raso 1. Guests enjoyed gin-joint cocktails, what else? 2. Author Mark Bailey, illustrator Edward Hemingway

KIMBALL GALA Montage Deer Valley, July 30, Photos courtesy of Kimball Art Center 3. Scott Anderson, president and CEO of Zions Bank, shown with Robin Marrouche, was the 2015 winner of the Kimball Award. 4. Ali Marie Geiman & Dolan Geiman


5. Models Lily Rothey, Minna Wang, Jace Raymond and Marina Hayes

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PARK CITY REINVENTED itself in the 1950's after a drop in the price of silver, shifting from a town focused on mining to a town focused on recreation. Although the thought ofoutof-towners coming into the small mountain town to vacation was completely foreign, the community was desperate to revive its economy and launched itself wholeheartedly into the business of skiing. The transition was complete with the purchase of a gondola in 1963–it quickly became the crown jewel of Treasure Mountain Ski Resort. Park City Mine Company split itself into two divisions, mining and recreation; and it then elevated Treasure Mountain’s status to a serious resort when it purchased a German-made Pohling Machine Works Gondola in 1963. Miners worked alongside engineers on a gondola base building replete with a ski shop, cafeteria and upstairs watering hole called the Rusty Nail, adding the Summit House on Pioneer Ridge (9,300 feet), a J-bar beginner lift, Prospector chairlift (later replaced by Silverlode) and a rope tow. Although the gondola was originally designed to stretch from bottom to top, designers balked after realizing that clearing Crescent Ridge left passengers hundreds of feet in the air, exposed to wind



and impossible to access in the event of an emergency. In a second round of drawings, engineers opted to build the gondola in two stages powered by two separate electric motors and cable loops, with the iconic Angle Station near the top of Park City Mountain’s Payday run in between. The adoration of the new gondola was evidenced in local press, with one Park Record writer waxing poetic about the novelty. “The gondola ride is an experience 'out of this world' and must be taken to be fully realized and appreciated. One realizes they are not on a plane, nor a flying machine of any sort, and are tempted to feel their shoulder blades to see if wings have sprouted while they are still here on Mother Earth. The views as one travels over upward to 9,300 feet grow larger and more breathtaking, and the scene that spreads out before you from the summit on Pioneer Ridge is simply marvelous and beyond description.”



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EVERYONE KNOWS what hot chocolate tastes like—mild, sweet, marshmallowy. That’s because in the U.S., “hot chocolate” is often used synonymously with “cocoa” and unless you spike it, it’s a bland children’s drink. Not so at Ritual Chocolate, a tiny cafe and chocolate factory on Iron Horse Drive. Here, the hot chocolate is powerful, deep-flavored and only slightly sweet, a true connoisseur’s beverage and very adult. The quality of Ritual’s exquisite hot chocolate and chocolate bars mark the company as a new addition to Utah’s roster of top chocolate makers. The unexpected, and unlikely, emergence of Utah as a center for fine chocolate continues to grow. This year, Ritual Chocolate, a bean-to-bar company founded five years ago in Denver, relocated to Park City while at the same time expanding from a wholesale-only operation to a cafe. Robbie Stout and Annie Davis use only two ingredients in their chocolate: cacao and cane sugar; they are enthusiastic



evangelistsof the new New World of chocolate. Davis is from England, where fine chocolate has a longer history than in Hershey-dominated America. “But I think long tradition can get in the way of innovation,” she says. “There is not as much modern chocolate in Europe.” Ritual’s specialty is single-origin bars (you can tell where the beans came from by the animal drawing on the wrapper–lemurs for Madagascar, etc.) So part of the fun is buying several bars and conducting your own chocolate tasting because just like wine, chocolate shows its terroir through its flavor. But, unless you try making it yourself, you can only taste the hot chocolate at the shop where they grind their Midmountain bar and steam it with organic Heber Valley milk. Forget the marshmallow. To learn more about Ritual and bean-to-bar chocolate, reserve your spot at one of the company’s Friday afternoon tours. Yes, it includes a tasting. 1105 Iron Horse Dr., Park City, 435-200-8475


435·649·2700 | | 8770 North Jeremy Road Park City, UT 84098 Dinner and Sleigh Ride + Four Course Dinner + Hot Cocoa Station + Champagne and Festive Cocktails + Souvenir Group Photo Wednesdays and Fridays 5:00pm | 6:00pm | 7:00pm Dinner following Sleigh ride or 435·649·2700 Nordic Skiing + $14 Day Pass + $10 After 2 pm + $6 Kids Monday—Sunday 9:00am—5:00pm Season Passes Available for as low $225 Includes a Social Membership to Jeremy Ranch


HOLIDAYS CALL FORTH the ubiquitous turkey, golden-breasted, sage-stuffed, gravy-drenched and, perhaps above all, time consuming—a minimum of 20 minutes a pound, that’s without the stuffing, and when the average American holiday bird weighs 30 pounds (so said The Atlantic in 2013), that’s quite a time commitment. And math problem. Wouldn’t you really rather be out hiking? Snowshoeing? Skiing, alpine or otherwise? We dare you to skip it. Instead, think turkey chili. Deer Valley Grocery Cafe is offering its famous turkey chili for four, with cheddar cheese, sour cream and onions, eight mini corn muffins plus a mixed greens or artisan caesar salad for only $29.00. It’s a celebration, so pick up a bottle of bubbly to go with—it’s perfect with chili. Deer Valley’s Signature Collection, 1375 Deer Valley Dr., 435-615-2400

Rental & Demo Skis, Snowboards, Telemark, Snowshoes & More... For a complete list of our favorite Park City restaurants, turn to page 122 of the Salt Lake magazine Dining Guide. To keep up with dining trends and events, go to On The Table at



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my turn

Holiday Memories This time of year is all about family, friends and faith. BY JOHN SHUFF

As I get older, the memories of Christmas past become

more vivid. No matter how old you get—or how well you know that the good old days are long gone—something about Christmas memories always brings a smile to my face. I still remember creeping down the stairs in my snuggies before anyone else was up to get a preview of what Santa left my brothers and me. I especially remember the year I peered around the banister and saw Dad standing by the tree, munching on the chocolate chip cookies we had strategically placed on the living room mantel for Santa. Dad motioned me over and asked that I keep this moment between us, as my brothers were still true believers. That Christmas I played the game and never said a word to my brothers. It was probably a year or two before they caught on, but I always wondered how long I might have lasted had I not stumbled onto Santa that morning. Another landmark Christmas was the one in 1962, when I was discharged from the Coast Guard. The snow was flying on Fourth Street in Cincinnati when the bus from the airport dropped me off. My family, whom I had not seen in six months, was there to meet me. However, the person whom I loved—and would soon be engaged to—was Margaret Mary Scanlan, 350 miles away in Chicago. My parents and I drove there the day after Christmas to see Margaret Mary and her

The Shuff family, from left to right: John Shuff, David Shuff, Maddie Rocha, Margaret Mary Shuff, Santa, Molly Rocha, Chloe Rocha and James Rocha.


S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2015

family, and to attend our engagement party. I gave her my mom’s engagement ring that day. Dad had given mom a new one and sold me her old one for $1,500. I had $80 to my name so he let me to pay for it in installments over the next eight months. It’s been 52 years now but I still recall walking into the Scanlan’s house and slipping into the living room with Margaret Mary, where I handed her the small satin box. “I have a little gift for you,” I said. “Merry Christmas.” I think she may have cried a little, but mostly I remember how happy it was that day, how great the party was, meeting the Scanlan’s friends, the two of us standing there, engaged, our future rising before us like a big full moon. It was just short of a decade later, six days before Christmas in 1970, that we got our best Christmas present ever, our son, David, whom we adopted on December 19, 1970, at the Catholic Social Services in Pontiac, Michigan. As we drove home, both of us were crying as we gently steered the Buick Riviera through the rush-hour traffic, our tiny new son asleep in his bassinet in the back seat. It was later that afternoon that I gave David his first bath in our apartment’s bathroom sink. I remember how fragile he was, how his little body fit in the palm of my hand. I still remember taking him out of the water and toweling him off against my shirt, now soaked with his little imprint. And then there are the memories of our first Christmas in Salt Lake, much later, in 1988. The downtown was vibrant with the illumination of Temple Square and the horse-drawn carriages outside the bustling Hotel Utah. And there were fabulous windows at O.C. Tanner Jewelers decorated to the nines by Brent Erklens then and now Bob Martin. I hadn’t seen snow like that since I lived in Buffalo in 1967, where I experienced five feet in two days. We all have wonderful memories of the Christmas season. Holidays are a wonderful time to relax with family, the comforting cushion between you and a world replete with poverty, fear and anxiety. Cherish your time with them, remember the special moments, and allow these memories to ground you when times get tough. The holidays are all about family, friends and faith. Your family, my family—all families—represent life’s most precious commodity: love. Merry Christmas and Happy Hanukkah 2015.

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