Howdy Homemade Ice Cream

 

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Photo courtesy Howdy Homemade Ice Cream

“Come for the ice cream, but stay for the people” is a common saying of Tom Landis, founder of Howdy Homemade Ice Cream. This Dallas-based ice cream concept touts ice cream made in-house using high quality ingredients that yield unique results, such as the Dr. Pepper chocolate chip ice cream, a favorite in Dr. Pepper-obsessed Texas.

Oh, and the other unique aspect of Howdy? The majority of their employees have special needs related to Down Syndrome or autism.

“Our main goal and hope is that people recognize exactly what our employees can do instead of what they can’t do,” Will Nielson, son of the Howdy Salt Lake store said in a recent interview with the Deseret News. “I think when a disability or a special need comes up, often our mind starts running on to what are the limitations or the disabilities instead of thinking about (how) someone with autism, they have great retention skills, and someone with Down syndrome, they’re just naturally the most happy and loving people that you come across.”

Howdy Salt Lake is located at 2670 South 2000 East, across the street from Feldman’s Deli.  Local contractor Chris Nielson, who has a son with special needs, fell in love with the Howdy concept and brought it to Utah. The store features some local flair, offering sorbettos made by Amour Cafe, as well as a Publik coffee chocolate chip. All of the other ice creams are made in-house and feature everything from your basic cookies and cream all the way to a Dr. Pepper chocolate chip.

I particularly enjoyed the cheesecake ice cream, which is everything you’d hope it would be: rich and creamy. If you’re a fan of Coldstone’s sweet cream ice cream, this is the one for you. The Dr. Pepper ice cream was unique, but I was left wishing that a bit more of the soda flavor would have shone through. But it is a fun idea, and definitely worth at least sampling. Other favorites were the cinnamon brown sugar and the orange dream.

I love everything about the concept, from the location, the smart design, the delicious ice cream, the prices, and most of all, the wonderful smiles from everybody behind the counter. It is heartwarming to see the community coming out to support the shop, as evidenced by lines out the door when we stopped by.

Howdy Salt Lake
2670 S 2000 East, Salt Lake City

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Regent Street Beat

Regent Street continues to slowly build out as broadway shows fill the Eccles Theater. Two items to mention: Pretty Bird, Viet Pham’s new spot which will serve Nashville Hot Chicken, is scheduled to open in October, according to Pham. Although I would serve that hot chicken with a side of healthy skepticism, since a recent snoop inside indicates little to no construction activity inside.

Second shop is the Last Course ice cream dessert studio. Construction has started, and I was unable to sleuth out any additional information online regarding this spot, so keep your eyes peeled for additional information later on.

Eat Local Week 9/9-9/16

From September 9th through 16th Eat Local Week Utah, a community-wide celebration of the harvest and those who labor to produce it, is scheduled. Eat Local Week promotes local agriculture and the preservation of Utah’s agricultural heritage, and brings people together around the food they eat. Through a series of activities and events around the state, Eat Local Week seeks to educate people about resources for eating locally, and increase awareness about food production, transportation and access to healthy food for all Utahns.

This year, Eat Local Week has expanded to include opportunities across the state. For example, over 10 restaurants in Moab are offering menu items with at least three local items. A documentary film, Food Chains, which tells the story of farm labor in the United States and advocated for the dignified life for farm workers and creating a more humane, transparent food system, will be screened in English and Spanish in Salt Lake. In Kaysville, farm-to-table dinners provide a unique option to experience food at the height of the harvest season.

The Liberty Park Farmers Market will launch their Double Up Food Bucks, a three-year old nutrition incentive program that helps low-income families take home affordable fresh fruits and vegetables grown by local farmers, joining the Downtown Farmers Market and farm stands across the state who have participated for three years. Both the Downtown Farmers Market and Liberty Park Farmers Market will feature events and promotions surrounding local food. Events are listed below and at:

http://www.eatlocalweek.org

https://www.facebook.com/eatlocalweekutah

“Eat Local Week” is my favorite week of the year, because it really does challenge us to learn more about where our food comes from, and how much we grow and produce right here in our own state,” says Alison Einerson, Downtown Farmers Market manager.  “From local meats to produce to dairy and cheeses, you can find virtually everything you want to eat made right here in Utah. Food is truly a resource that binds us all, and connects our state rural and urban communities.”

A cornerstone of Eat Local Week is the “Eat Local Challenge,” which challenges people to eat and drink food that is grown or produced within a 250 mile radius of their home for one week. Now in its 10th year, the Eat Local Challenge is an opportunity for Utahns to garner a closer connection to food sources. eatlocalweek.org contains several resources to where to shop for local food, as well as recipe ideas.

Utahns are encouraged to craft the challenge level of their choice: a strict option—no coffee, no chocolate, no olive oil, is one example. Alternatively, participants can choose specific food groups that are easy to obtain locally (produce, meats, dairy) and stay truly local to them for a week. Spice Kitchen will offer locally sourced pre-made meals during Eat Local Week. Spice Kitchen Incubator is a project of the International Rescue Committee IRC) in partnership with Salt Lake County.

The goal of the challenge is to engage people to discover how much food we grow and produce in our region, and to show how changing small daily habits can have a profound effect on our health, our economy, and our diet. The Eat Local Challenge is a unique opportunity to learn more about local food and to foster creativity around what and how we feed ourselves, at the height of the harvest season.

Eat Local Week events include the following:

Saturday, September 9th

Taste of the Market & Perfectly Wild Produce Contest

Downtown Farmers Market, 8 am-2 pm

Saturday, September 9th

Wasatch Community Gardens Annual Tomato Sandwich Party

Grateful Tomato Garden, 11 am-2 pm

Saturday, September 9th

Taste of Harmons Rooftop Party

Harmons City Creek, 6-10 pm

Monday, September 11th

Free “Food Chains” Film Screening. Proceeds benefit Comunidades Unidas.

Pre-Party at 6 pm (Pago), Screening at 7 pm (Tower Theater)

Tuesday, September 12th

Quickle (Quick Pickle) at the Tuesday Farmers Market

Pioneer Park, 4 pm

Tuesday, September 12th

Starting and Maintaining a Community Supported Agriculture (CSA) Enterprise

Youth Garden Project, Moab, 1-5 pm

Wednesday, September 13th

Free “Food Chains” Film Screening in Spanish, followed by panel discussion with Jorge Fierro of Rico Brand

Sorenson Unity Center, 855 W California Ave, 7-9 pm

Wednesday, September 13th

Taste of the Sugar House Farmers Market

Fairmont Park, 5 pm

Thursday, September 14th

Farm to Table Dinner

USU Botanical Center, Kaysville, 6-7 pm

Friday, September 15th

Taste of the Liberty Park Farmers Market

Liberty Park, 4 pm

Saturday, September 16th

Fermentation Festival at the Downtown Farmers Market sponsored by Catalyst Magazine

Pioneer Park, 9 am-1pm

2017 Downtown Dine O’Round

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The 2017 edition of the Downtown Dine O’Round kicks off September 15th and runs through October 1st. During the Dine O’Round, over 45 downtown restaurants offer various dining specials. Participating restaurants will offer either a $5 or $10 fixed price lunch, and $15, $25, and $35 three-course dinners.

The Dine O’Round is an excellent way to try out some restaurants that perhaps aren’t in your normal rotation. New additions this year include HSL, Rib and Chop House, Fat Jack’s, and White Horse. I’m particularly interested in what White Horse’s $10 lunch will include, as I’ve been meaning to try that place.

You can find more information, check out some menus from last year, and make reservations at the Dine O’Round website.

WINE DINNER SEPTEMBER 13 AT STANZA ITALIAN BISTRO & WINE BAR

Stanza Italian Bistro & Wine Bar welcomes William Davis with Wilson Daniels Wines as he presents his portfolio of paired wines with Chef Jonathan LeBlanc’s five-course tasting menu on Wednesday, Sept. 13, 2017 at 6:30 p.m. Cost is just $100 per person (or $60 per person without wine pairings). Reservations are a must and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com but a notation about the wine dinner needs to be included.

The pairing of Wilson Daniels wines and Stanza’s menu include: Bisol ‘Crede’ Prosecco upon arrival; Course One of Garnet Yam Gnocchi with Castello DI Volpaia Chianti Classico riserva DOCG; Course Two of Brazino paired with Arnaldo‐Caprai Montefalco Rosso DOC; a palate cleanser course of Pink Grapefruit Sorbet; Course Four of Maiale Da Latte (braised pork belly) with Tenuta Sette Cieli ‘Indaco’: and  a final course of Forelle Pear with Bisol ‘Crede’ Prosecco cocktail.

“Wilson Daniels carries some amazing Italian wines. I’m pairing a special tasting menu based on what’s coming off the farms,” says Executive Chef Jonathan LeBlanc. “I’m loving the flavor combinations and look forward to sharing them with our guests.”

Founded in 1978, Wilson Daniels is a fully integrated, family-owned marketing and sales company representing a highly selective portfolio of the world’s most distinctive wines and spirits. Wilson Daniels continues to pursue and elevate the standards of excellence set by founders Win Wilson and Jack Daniels through developing long-term, strategic partnerships with luxury producers that possess profound respect for terroir, and are benchmarks in their region.

Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, info@stanzaslc.com or by visiting www.stanzaslc.com.

 

Dave and Busters Coming to Gateway

In another step toward re-establishing itself as the heart of downtown Salt Lake City, The Gateway has announced that they have reached an agreement with entertainment and dining chain, Dave & Buster’s, to open its first Utah location on the property.
In addition to its $100 million redevelopment plan, The Gateway and its parent company, Vestar, have been looking for a big name, family-friendly venue to anchor its rebranding effort.

“This is a huge win for us,” said Edie Trott, marketing director at The Gateway. “We like to offer our visitors something exclusive and unique, and Dave & Buster’s is the perfect one-of-a-kind dining and entertainment experience that we think people can get excited about.”

“Vestar has a long, fortunate history of working with Dave & Buster’s throughout our portfolio,” said Jenny Cushing, Vice President of Leasing at Vestar. “They’re synonymous with the kind of entertainment we’re dedicated to bringing to The Gateway. This latest announcement is just the start of a series of new developments that we’re excited to share with all of Salt Lake City.”

With restaurants in 34 states, and internationally, Dave & Buster’s has found success with a unique combination of entertainment and dining, offering its customers the opportunity to “eat, drink, play and watch,” all in one location.

“We take a great deal of care with how we grow our business—and coming into the Salt Lake market appealed to us for a number of reasons,” said John Mulleady, Senior Vice President of Development. “The Gateway provided us with the perfect opportunity to introduce Utah families to our brand of entertainment and dining. With something to offer everyone—at any age—we think this brings something special to the community.”

Village Baker Downtown

I was excited when I saw that the Village Baker was moving into the main floor of the new 111 Main building in downtown Salt Lake City. I’ve been a fan of Village Baker since I lived down in Draper and frequented their West Jordan location. The new downtown shop opened a couple months ago, and has had a brisk business ever since, without a doubt helped by the continued growth of the downtown workforce and the accompanying strain this growth has placed on downtown lunch spots. I rarely venture out for lunch past about 11:45 because lines at almost every downtown dining spot will be 10-15 people deep. Maybe I’ll develop a new measure of downtown economic growth and base it on the line length at 12pm at sandwich shops.

Breakfast sandwiches, coffee, soups, salads, pizza, sandwiches, a variety of sweets and pastries–you name it, and this place will likely have it. As opposed to Kneaders, Village Baker’s bread selection is less rustic and artisan and centers more squarely on traditional American bread pan breads: honey wheat, honey white, French, and sourdough, with other specialty breads such as sunflower whole wheat, raisin, multigrains, and cinnaburst loaves produced on a rotating weekly schedule.

One popular sandwich is the turkey cranberry ($3.74 for half, about $7 for whole). The turkey, which was somewhat clumsily and unevenly placed in the sandwich, mayonnaise and cranberry sauce were contained by two thick slices of honey wheat bread. This sandwich is one of their more popular menu items, and I can see why: it’s delicious. I wasn’t initially sold on cranberry on my sandwiches, but once I tried it, there was no going back. For an extra $2.50 you can make your sandwich a combo and get a beverage and your choice of either chips or a large cookie. Sorry Lays, but I’m going for the homemade peanut butter chocolate chip cookie every time.

On another visit I tried the turkey, provolone, and avocado sandwich ($4.32 for a half sandwich and I think around $7 for the whole). This one came served with thin slices of bread despite my request for the thicker slices, and was, simply put, anemic and a little bit sad. It lacked the filling robustness I’m accustomed to at Village Baker. This sandwich was a boring dud.

The pizza is delicious, and extremely well priced at about $2 per slice. At that price I have to imagine they will give some other downtown pizza places a run for their money. The slices are generous, sauce well balanced, cheese is perfectly stretchy and gooey, and the thicker crust has the perfect chew. I’m a fan.

Their cookies are good, but sadly not as good as those that I remember from the West Jordan location. At West Jordan, the cookies are thick and chewy, whereas at the downtown spot they are much thinner. This results in a crisper, drier cookie that makes me yearn for their more robust southern brethren.

For breakfast, I was impressed by their savory breakfast roll ($3.59), which features hash browns, red and green peppers, mozzarella and bacon. The rolls are packaged for a quick to-go option, but the kitchen is more than happy to warm it up for you, which I would highly recommend if you have the time.

The space itself is bright, cheery, and well decorated. During the warmer months, patio tables are placed outside on the sidewalk, greatly expanding their capacity. During the colder times, diners are restricted to limited seating on the main floor, but Village Baker anticipated this and came up with a brilliant solution: they build a mezzanine floor above the kitchen, where I imagine 30+ hungry diners can fit at any given time.

Service is of the “order at the counter and take a number to your table” variety. I’ve always been helped by cheerful people at the order counter as well as those delivering my food. I’ve had them ask me how things are as they walk by delivering orders to other tables, which is greatly appreciated and shows me they care.

Does downtown seriously need another soup and sandwich place? Yes. While I’d love to see a bit more variety hit downtown dining spots, demand for noontime noshing continues to strain eateries, so it’s nice to have another sandwich spot to help relieve some of the lunch rush pressure. Village Baker is a top-notch addition, and I’m glad they chose to come downtown. Judging by their crowds, I think they’ll do just fine.

Park City Food & Wine Classic’s “Stroll of Park City” begins July 7th

The Park City Food & Wine Classic’s “Stroll of Park City” takes to Park City’s Main Street on Friday, July 7.

One of the Classic’s signature events, the Stroll welcomes guests to Park City’s historic district to sip, savor and socialize at a variety of renowned restaurants and art galleries. Featuring more than a dozen Stroll Stops, each location offers a unique offering of wines, craft beers, or spirits and unforgettable small plates, giving patrons a taste of Park City’s award-winning dining scene.

The event is one of more than 20 experiences offered at the Classic. Tickets for all events and seminars are now on sale on the Classic’s website, www.parkcityfoodandwineclassic.com.

WHERE: Park City’s Historic Main Street.  Below are this year’s Stroll Stops:

Bistro 412
Bodega on Main
Bret Webster Gallery
Buona Vita
Butcher’s Chop House & Bar
JGO Gallery
Main & Sky
Prothro Gallery
Provisions
Riverhorse on Main
Wasatch Brew Pub

Additional vendors and beverages will be at the following locations:

Miner’s Park
Town Lift
Wasatch Brew Pub Parking Lot

WHEN: Friday, July 7, from 2:30 to 5:30 p.m. Wristbands, glasses and tasting notes will be available at Noon at the Bob Wells Plaza on Swede Alley and 5th Street (adjacent to the State Liquor Store, 460 Swede Alley).

COST: GA – $95, VIP – $135. Guests must be 21 or older and have a ticket to enter. To purchase tickets, visit www.parkcityfoodandwineclassic.com. A portion of the proceeds will benefit the Park City Area Restaurant Association (PCARA) and PCARA members participating in the Stroll.

 

Utah Community Action’s Summer Dinner Program Begins June 5th

From a recent press release:

Utah Community Action’s summer dinner program is offering free meals to families to address summer food loss and nutrition needs. The program offers free dinners to children 0-18 and adults can purchase a meal at a low cost of $3.00.

Utah Community Action’s Central Kitchen conducts the summer food program, which runs for 11 weeks at four sites throughout Salt Lake County. Family enrichment is also a part of the program with activities planned daily to engage everyone and to create a more inviting atmosphere.

The program will run Monday-Friday, June 5th-August 18th (closed July 3-4th and 24-25th), at the following Head Start locations:

Cathy Caputo Hoskins
Head Start

6447 West 4100 South
West Valley City, UT 84128
4-6:30 pm
James R. Russel
Head Start

1240 American Beauty Dr.
Salt Lake City, UT 84116
4-6:30 pm
Magna Head Start
8275 West 3500 South
Magna, UT 84044
4-6:30 pm
South Salt Lake Head Start
2825 South 200 East
Salt Lake City, UT 84115
4-6:30 pm

For more information about the summer dinner program and our nutrition services, visit utahca.org or call 801.977.1122.

MidiCi, The Neapolitan Pizza Company joins The Gateway

From a recent press release:

In its ongoing effort to transform itself into a social and entertainment hub distilling all the best that downtown Salt Lake City has to offer, The Gateway has announced that they’re adding MidiCi, The Neapolitan Pizza Company, to its growing tenant roster.

“We’re so in love with everything MidiCi is about,” says Jenny Cushing, Vice President of Leasing at Vestar. “They put people at the center of what they do, and they’re particular about their food quality, service, affordability and the kind of atmosphere and experience they want to create. And that’s hand-in-hand with what we’re trying to create here at The Gateway. This is just the start.”

MidiCi has made a name for itself by offering authentic Neapolitan thin crust pizza, baked in handmade wood-fired ovens imported from Italy—right in the center of its restaurants—so that patrons can see exactly what goes into everything they make. From an extensive menu full of fresh and natural ingredients to a robust wine, beer, dessert and espresso selection, it’s all part of an authenticity and care that they bring to everything they offer.

“We like to create a place where people can put down their phones and enjoy the moment that they’re in,” says Amit Kleinberger, CEO of MidiCi. “And that’s why we’re so excited to be a part of the resurgence at The Gateway—because they’re building the kind of place where people can come and just enjoy themselves, and be present to the moment. This is a really exciting step for MidiCi, and we’re excited to play a role in what The Gateway is becoming.”

MidiCi will be opening in late 2017 as part of The Gateway’s new “restaurant row,” on the south end of the property.