Forty-Three Bakery One Step Closer

Great news on the heels of Forty-Three Bakery’s recent announcement that they are moving from their current shared commissary location on 1700 South to new digs on Genesee Ave, Salt Lake City recently announced that the loan fund approved a $100,000 Economic Development Loan for Forty-Three, which will enable them to make the move a reality.

As an added bonus, the move will further promote the redevelopment of the The West End project, which is an RDA-driven initiative designed to bring more businesses to the west side and to the Nine Line area in particular.

The move to the bigger space will allow owner Andrew Corrao to not only continue offering his wonderful pastries, but to also expand his product offerings to include coffee, cakes, and made-to-order sandwiches. According to Andrew, he expects that construction will take around 3 months, and is hoping for a spring opening.

In the meantime, you can continue buying his treats at his current location at 67 W 1700 S.

A box of four pastries baked by Forty-Three Bakery

Park City February Events

Even after an eventful Sundance Film Festival, there is a ton of stuff going on in Historic Park City in February. I’d especially recommend you consider experiencing the prix-fixe menu at The Nelson Cottage by High West, held every Wednesday nights at 5:30 and 8:30. It’s a really fun location with excellent food and drinks. Press release below.

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The Historic Park City Alliance (HPCA) invites guests to Main Street to join Super Bowl and Valentine’s Day celebrations, intimate dining experiences, laid-back bar trivia, and world-class concerts this February. 

“Local businesses in historic Park City are providing plenty of reasons to celebrate,” explains Ginger Wicks, Executive Director of the Historic Park City Alliance. “With a collection of special events, dinner specials, and weekend shows, locals and visitors can fill the calendar with no shortage of things to do.”

February festivities scheduled on Park City’s Historic Main Street include:

Wednesdays

Prix-Fixe Dinners at The Nelson Cottage by High West

Experience unique prix-fixe menus created every Wednesday, featuring the best of Utah’s local harvest. Dinner is served with optional whiskey pairings to complement each course, along with an ever-changing wine list and a small selection of beers. Seatings at 5:30 & 8:30 p.m. $95 with optional whiskey pairings starting at $50.

Thursdays

Trivia King at Flanagan’s on Main

Team up for King Trivia Live Pub Quiz every Thursday at 7 p.m. Test your knowledge over traditional Irish fare, premium beers, and spirits. 

2 – 4 

Dustbowl Revival at The Egyptian Theatre

The always-evolving group of string and brass players entertain audiences with their beloved style of American roots music. Shows nightly at 8 p.m.

8 – 11 

Sarah Jarosz at The Egyptian Theatre

With her captivating voice and richly detailed songwriting, Sarah Jarosz has emerged as one of the most compelling musicians of her generation. A 4-time Grammy Award-winner at the age of 30. Shows nightly at 8 p.m.

12

Super Bowl Buffet at Star Bar

Feast on a Super Bowl buffet catered by Big Dipper Park City including Game Day 

favorites like chips and dips, mini corn dogs, potato salad, and a taco and chili bar. $90 

per person ($45 for food and $45 drink minimum).

14

Valentine’s Day Dinner at Courchevel Bistro

Treat your sweetheart to an exclusive 4-course Valentine’s Day dinner from 5 – 9 p.m. Each course will have gluten free and vegetarian options and will be the exclusive menu for the evening. $120 per person. Alcohol billed upon consumption. Joyeuse Saint Valentin! 

16 – 19 

Richard Thompson – Acoustic Solo at The Egyptian Theatre

Named by Rolling Stone Magazine as one of the Top 20 Guitarists of All Time, Richard

Thompson is also one of the world’s most critically acclaimed and prolific songwriters. 

Thursday – Saturday at 8 p.m., Sunday at 6 p.m.

23 – 26

Daily & Vincent at The Egyptian Theatre

Grand Ole Opry members, 5-time Grammy Award winners individually, 3-time Grammy 

Award nominees collectively, 4-time Dove Award winners, and winners of 35 IBMA 

Awards altogether, Jamie Dailey and Darrin Vincent and their world-class band play a 

full set of classic American bluegrass. Thursday – Saturday at 8 p.m., Sunday at 6 p.m.

Utah James Beard 2023 Semifinalists

Big kudos to the following restaurant chefs and owners for making the semi finalist list for 2023!

  • Outstanding Restaurant: Hell’s Backbone Grill & Farm
  • Outstanding Bakery: Normal Ice Cream
  • Outstanding Hospitality: Manoli’s
  • Outstanding Bar: Post Office Place
  • Best Chef Mountain Region: Paul Chamberlain and Logan Crew, SLC Eatery; Andrew Fuller, Oquirrh; Briar Handly, Handle Park City, Ali Sabbah, Mazza.

Sometimes restaurant awards miss the mark, but in this case, each one of these nominations is so very well deserved. Each of these restaurants has had an outsized influence on the Salt Lake dining scene in their own unique ways.

Congratulations to each of the nominees! The full list of nominees can be found here.

High West Commits $1 Million to Protect the West

I’m way late on getting this one out, but felt it was important to share due to the sheer size of the commitment and the impact to our community. See below.

High West, the Park City-based distillery known for its meticulously sourced and innovatively blended whiskeys, announces today its Protect the West initiative, a $1 million commitment over the next three years to protect the land and its inhabitants. The announcement coincides with the national release of High West’s seasonal bottle Campfire, one of the brand’s most unique and iconic expressions. In honor of Campfire, the first donation will benefit the Wildland Firefighter Foundation, a nonprofit dedicated to supporting the brave few who run towards the fire, including the wildfires increasingly plaguing the West. 

Since opening its doors in 2007, High West has witnessed firsthand how the West has been impacted by a rapidly changing climate, resulting in higher temperatures, severe droughts, drier forests and reduced snowpack. Immediately taking note, the brand has donated more than $1M to nonprofits to date, with the majority of those funds going toward organizations protecting the West and its inhabitants. Now, High West is reaffirming and strengthening this commitment to its own backyard. As part of the Protect the West initiative, High West will partner with organizations that share High West’s passion for the West and whose conservation efforts fall into three focus areas: the fight against wildfires, protecting winters and wildland preservation. 

“Now is not the time for us to sit on the sidelines. Our home in the West and everything we love about it is in more and more danger every year,” said Daniel Schear, General Manager of High West. “We’re building on our past work with this $1 million commitment to protect the West, and we are excited to work with those who are also passionate about saving this beautiful part of the world we call home.”

The $150,000 inaugural donation will be split between three organizations to support them in their crucial missions. Future donations will be announced over the course of the next three years as High West continues to identify and support organizations striving to Protect the West. 

●      Wildland Firefighter Foundation, dedicated to helping the families of firefighters killed in the line of duty and to assisting injured firefighters and their families. 

●      Protect Our Winters, a community of athletes, scientists, creatives, and business leaders advancing non-partisan policies to protect our outdoor playgrounds from climate change.

●      American Prairie, creating the largest nature reserve in the contiguous United States by purchasing critical habitat that connects a vast network of existing public lands for wildlife conservation and public access. 

In recognition of the Campfire release and to continue supporting the brave protectors who defend us from fires each and every day, High West is donating $50,000 to the Wildland Firefighter Foundation and matching consumer donations up to an additional $50,000. The American West is burning more quickly than it has in a decade, and over three million acres of U.S. land – almost the size of  Connecticut – have burned so far this year. The donation to the Wildland Firefighter Foundation will directly benefit the families of fallen and injured firefighters, honoring those who tirelessly work to protect our lands. 

Pizza Volta Now Open in Sugarhouse

The good news/bad news world of SLC dining continues. Right on the heels of the news of the closure of two Sugarhouse restaurants, Flatbread Pizza and Habit Burger, a new pizza place opens around the corner.

Pizza Volta, created by Martin Brass and Paul Cucchiarelli of Hand Fire Pizza in Jackson, recently opened on McClelland Street. The restaurant is making community involvement a pillar of their operations, by offering non-profits one night per week to fundraise based on a portion of that night’s sales. More info on the “Pizza With A Purpose” nights can be found here.

The menu appears to have some interesting options. I’m particularly intrigued by their take on a “funeral potatoes” pizza, which features cheddar cream sauce, mozzarella, roasted potato, prosciutto, red onion, and yes, corn flakes. I’m not sure how any true Utahn could resist that!

Full press release below

Pizza Volta announced today the opening of their newest location in Sugar House with a menu featuring a variety of artisan pizzas made with fresh, locally sourced ingredients. From classic cheese to more creative options like beet, goat cheese and dill or the bacon and caramelized onion combo, there’s something for every pizza lover at Pizza Volta. 

Pizza Volta offers an extensive beer selection and specialty cocktail menu to compliment every aroma and flavor. For kombucha lovers, try the Bad and Boochie or celebrate a special occasion with a glittery swig of Strawberry Fields. The current cocktail menu features local favorites Jack Rabbit Gin and Five Wives Vodka arranged with convivial mixers of mint, lavender and more.

Pizza Volta’s Paul Cucchiarelli and Martin Brass said, “We are thrilled to open the doors in Salt Lake City and look forward to sharing their passion for great pizza with the community.  We are also excited to give back to the community through our weekly fundraisers with local nonprofits. It’s important for us to be able to make a positive and lasting impact in our new neighborhood. Supporting the community that supports us has always been one of our fundamental principles.”
Pizza Volta believes in serving more than just delicious pizza to the Salt Lake City community. On Tuesday nights proceeds from local nonprofits are given a platform at Pizza Volta to promote their cause. Portions of every pizza sold in-house or for take out go directly to that participating organization. Nonprofit organizers interested in being featured can check out the Pizza Volta ‘Pizza With a Purpose’ page for application information.

Cucchiarelli and Brass are no strangers to creating successful pizza restaurants in beautiful locales. They launched Hand Fire Pizza in Jackson, Wyoming in 2017 in a landmark, historical theater building.
Pizza Volta is now open 11:30 am – 10 pm and offers dine-in and takeout options. Parking is available along McClelland Street, in addition to street parking all around Sugar House and in the parking garage below the Pizza Volta building.
For promotions, menu changes and other delectable news, follow the Pizza Volta blog or follow Pizza Volta on Instagram and Facebook

Taqueria 27 Has New Owners

Congrats to the Todd and Kristin Gardner, who recently sold Taqueria 27 to restauranteur Laxman Paudyal.

From the press release:

Taqueria 27, a local favorite, is delighted to announce new ownership. The restaurant will continue to serve up its unique signature tacos and delicious margaritas under the direction of the new owners, who are committed to preserving the quality and character of the restaurant.

Miles Clark, the new operations manager for Taqueria 27, is a Salt Lake City local through and through. He loves the food culture of the city and surrounding areas. He has also been in the restaurant business since he was 15 years old, holding jobs from dishwasher to manager to everything in between.

“I am looking forward to taking such an amazing company to new heights,” said Miles. “We plan to expand Taqueria 27 with the same high standards that have already been in place. We are very proud of the previous owners’ dedication to very fresh food and cocktails! We would like to continue with their high dedication to our food and drink menus. We are bringing in new liquor options for our guests.” 

Laxman Paudyal, Taqueria 27’s new president, is a successful businessman that has grown from the ground up. He is a military vet that worked with the US military in several countries as a translator. He was born and raised in Nepal. He has been in the United States since 2002, where he put himself through college at BYU. He has successfully run multiple restaurants, including Big Daddy’s Pizza and Carlos And Harleys.

“Our goals are to continue high-quality service and food standards,” Miles continued. “Our mission is to take care of our guests as though they were at our own dinner tables. Our drive is to provide guests with timely service, great food, and a high-quality work environment for our staff. Our key to success will be our fresh-to-order food and drinks and our knowledge of the restaurant industry.”

Fireside Dining at Deer Valley

A few years ago, my wife and I travelled around Switzerland during the holidays. One excursion took out to Lac Leman, where we visited an old castle and walked around Montreux (the highlight being visiting Queen’s recording studio inside of a wild casino). It was chilly, and we found ourselves in a park by the lake. The park was decorated with all sorts of holiday cheer, and various vendors were scattered about.

We tucked into one small little wooden hut, and were immediately welcomed by the warmth of a fire and the aroma of melting cheese. We found the right place.

The raclette shack was a warm, welcome reprieve from the bitter cold evening. We sat down and ordered two plates of raclette and watched as they warmed up a half wheel of cheese and the scraped the melted bits onto a plate, then added boiled potatoes, cornichons, bread, and other tasty items to accompany the cheese. That tiny hut, and the rich dish, were the perfect combination to battle a chilly Swiss night.

Raclette station

The same feelings I experienced there were re-kindled in me upon a visit to Deer Valley’s Fireside Dining, located in the Empire Lodge at Deer Valley resort.

Ski lodge by day, it switches over to a wonderful dining location at night. Although it is a big space, the way the lodge is designed it splits tables up among various different locations, giving it a much cozier feeling than you might think.

Fireside Dining is a unique setup; there are five or six different “stations,” each one anchored by a large fireplace that is actively cooking some component of the meal. At our visit, the stations were as follows:

  1. Raclette, consisting of melted Raclette cheese from the heat of the fireplace, and depositing the cheese on a plate. You then move on to the rest of the Raclette table, which contains charcuterie, potatoes, house-pickled onions, homemade mustards (don’t skip the fig mustard–it’s incredible!), and sliced baguettes.
  2. A soup and salad station, featuring a beer cheese soup, beautiful gem salad, house made pretzels, and other delicious items.
  3. A stew station, featuring a rich veal and mushroom stew, wonderfully tender salmon, and hand-grated rosti (ask them to pour the stew over the rosti for a nice, crunchy surprise at the bottom of your stew).
  4. The carvery station had roasted leg of lamb (they had leg roasting in front of the fire, suspended by string) and ribeye, with some wonderful sauces to complement, and the most deliciously herby spaetzl that I’ve ever had.
  5. And of course the desserts. The evening we were there, they had a flambé station that featured an orange créme galette, with fresh oranges, sweetened cream cheese, and a blood orange caramel. A few steps away a fireplace was warming three Dutch ovens with white chocolate, milk chocolate, and caramel fondues. Plenty of delicious fruits, cookies, and cakes were nearby to accompany the fondue.

Given the price, I wasn’t sure what to expect from an attire perspective. But it turned out it was a somewhat casual affair, with some in sweaters and snow boots, and most in either slacks or jeans.

Soup and salads
The fondue station

The service was exactly what you would expect from Deer Valley: attentive but not overbearing. Always there if you needed them, but never hovering.

When we made our reservation we also reserved a spot on a short sleigh ride which starts and stops right outside the lodge. It was the perfect way to get ready for dinner as we caught snowflakes on our tongues and cheered the horses on.

Reservations for the season open up in the fall, so you’ll want to keep an eye out on social media for Deer Valley’s announcement regarding reservations.

As we sat there that evening, I was transported back, at least momentarily, to the warmth and deliciousness of that evening in the raclette shack in Switzerland. Fireside is welcoming, approachable, and not stuffy in the slightest. The majority of those dining are on ski vacations, and I’m sure Deer Valley would like more locals to know about this unique experience.

We skied at Deer Valley before our dinner, changed into our “street clothes,” and meandered Main Street on our way over to the lodge. If you ski, I’d highly suggest making a whole day of it and then finish it off by dining at Fireside.

Fireside Dining
Empire Canyon Lodge
9200 Marsac Avenue
Park City, UT 84060
(435) 649-1000
Fireside Dining

Ribeye at the carvery station
Flambé
Leg of lamb roasting

Urban Hill at Post District

I think it’s safe to say that the Kirchheimer family is all-in on Salt Lake City. Brooks Kirchheimer has been saying for years that they would love to one day open a restaurant in SLC after two successful ventures in Park City, Heath & Hill and Hill’s Kitchen.

And now they’re putting their money where their mouths are, opening the gorgeous new Urban Hill restaurant in the exciting new Post District. Brooks’ dad, the other co-founder of their restaurant group, said “we’re all betting on SLC’s future.” And this restaurant proves that statement completely.

I will disclose that I am an unabashed fanboy of what the developers of Post District are doing. They are taking old buildings on the block (between 5th South and 6th South and 3rd West and 5th West) and are not only preserving the character of the area, but are amplifying it.

So naturally I was ecstatic to hear that Urban Hill was going to be Post District’s first commercial tenant, anchoring the rest of the retail development and setting a very high bar for future retail neighbors.

No expense was spared with the restaurant design. The Hill group hired Denver-based restaurant design firm Semple Brown Design. The best way I can describe the design is modern, elegant, and warm. Fireplaces, warm tones, and elegant woodwork abound.

The Hill restaurant group is officially named Leave Room For Dessert Eateries, but I’m way too lazy to type all of that out. So it’s called Hill restaurant group around these parts. The Kirchheimers take a unique and refreshing approach to staffing their restaurants. They are big believers in community, and believe that community starts with their employees, whom they call “associates.”

Hill associates are given health insurance benefits on day one of employment. They participate in profit-sharing and other benefits that you typically don’t associate with restaurant staff benefits. Brooks believes that if they have inspired associates, then they will create inspired experiences for their guests. Given their prior successes, it seems like they’re proving that the model works.

I wasn’t able to try too much of the menu at the grand opening event, but I think it’s safe to say that their high standards regarding staffing and restaurant design also transfer over to the food. To start, they hired Executive Chef Nick Zocco, formerly of Mesa Grill, SW Steakhouse, and most recently at Tupelo in Park City.

The menu is robust but not overwhelming. The same can’t be said of the alcohol menu, which I believe has more pages than the Bible. While we were there, they were putting the final bottles of wine in their wine cellar, which is smack dab in the middle of the dining area, and very impressive.

The food menu features oysters, mussels, the largest shrimp I’ve ever seen, striped bass, black angus filet, and bison ribeye. The prices reflect the quality of the ingredients, with entrees ranging from $29 to $110. Urban Hill seems to be the Hill group’s final leg of their three-legged stool of affordability, with Hill’s Kitchen at the lower price range, Hearth & Hill in the middle, and Urban Hill at the top. Seems like a smart strategy to me.

I wish them the very best. They’ll have a feather in their cap as the first business to take a risk at Post District, anchoring the future development of the area. And if this is the level of quality that will fill out the rest of Post, then SLC is in for a treat.

Urban Hill
550 South 300 West, Salt Lake City
(385) 295-4200
urban-hill.com
Open daily from 4pm to 9:30pm

Deer Valley Hosts 2023 Freestyle Ski World Cup

Deer Valley remains one of the world’s premier locations to host the Freestyle World Cup, with 2023 marking their 25th year as host. This year they will be hosting the aerial and moguls competitions from February 2nd through February 4th.

Even if you’re not a skier, the event is an absolute party. Crowds numbering in the thousands gather at the base of the runs, and the feeling is absolutely electric as the crowd cheers on some of the best skiers in the world. If you need further proof, check out my photo from a few years ago.

New this year, Deer Valley is offering a “Freestyle Feast,” which includes dinner, an exclusive VIP viewing area, a commemorative event gift, and complimentary lift access to get you up to the event. Prices are $200 per person per night, and will sell out fast. Reservations begin 11/28/22 at 10am MST at the following link.

Emigration Cafe’s New Brunch Menu

From our friends at Emigration Cafe:

NEW BRUNCH MENU ALERT! 
Every Saturday & Sunday 10am-2pm

BRUNCH MENU 
SHARE PLATES

Green Garbanzo Hummus Ⓥ – cherry tomatoes, sweet herbs, sumac, warm pita

 Parmesan Flatbread Ⓥ – pinza dough, parmesan, olive oil                                 

3 Cheese Artichoke Dip Ⓥ – parmesan flatbread, pickled chile
Smoked Salmon Toast – Sourdough, goat cheese, capers, red onion, preserved lemon salad                   

SOUP & SALAD

Lemon Rice Soup ⓋGF – Lemon, Arborio rice, vegetable broth
Soup of the day
House Salad Ⓥ – pecans, pickled grapes, onion, honey cider vin, goat cheese crostini
Classic Caesar Ⓥ – romaine, house croutons, parmesan, lemon, house dressing
Classic Greek Ⓥ – tomato, cucumber, onion, feta, Kalamata, romaine, croutons
Arugula & Fennel Ⓥ GF – chevre, cherry bourbon vinaigrette, slivered almond
Butter Lettuce – miso buttermilk dressing, smoked blue cheese, bacon, everything bagel crumble, tomato

SANDWICHES

Grilled Cheese with Brie and Havarti Ⓥ – brie, Havarti cheese, apple, onion jam, sourdough
BBQ Pulled Pork Sandwich-  miso buttermilk slaw, fried onions, ciabatta
Emigration Burger*– 6oz grilled patty, American cheese, grilled onions, garlic aioli, half dill pickles, lettuce
Smoked Turkey Club* – millionaire bacon, avocado spread, lettuce, aioli, ciabatta, onion
Grilled Trout Tartine* – open faced, cabbage slaw, remoulade, ciabatta
BLT– bacon, tomato, aioli, lettuce, spicy carrot slaw, sourdough

MAINS
Avocado Toast Ⓥ – avocado, radish, everything bagel spice, breakfast potatoes
Overnight Oats Ⓥ – brown sugar, banana, pecans, seasonal berries
French Toast Casserole –  house-made challah French toast, miso caramel sauce, fresh peaches, candied pecans, whipped cream
Egg Sandwich –bacon or avocado, American cheese, aioli, fried egg, brioche, potatoes
Chicken & Biscuit – fried chicken, saw-mill gravy, chili-honey glaze, pickled chilis, sunny up egg
Breakfast Burrito – scrambled eggs, queso sauce, bacon, heirloom beans, potatoes, aioli
Vegan Burrito Ⓥ– broken tofu, queso sauce, potatoes, tomatillo salsa, beans
Shrimp & Grits – cheddar grits, Tasso ham, summer squash, cherry tomato, white wine cream
Basic Breakfast GF– choice of eggs, potatoes millionaire bacon or seasonal vegetables

Emigration Cafe | 1709 E. 1300 S. | SLC
Breakfast, Lunch & Dinner – Monday – Saturday
Saturday & Sunday Brunch – 10am-3pm
Online ordering now available, order here
Reservations now available for all party sizes. Book your table here
801-906-8101