Fantastic short video about the Prime Burger Restaurant in Midtown Manhattan.
(Source: https://player.vimeo.com/)
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Chef Gavin Baker has decided to extend Mist:SaltLake for a few additional days due to a large number of people on their wait list. Mist’s additional days will be February 24 through February 26.
Those who currently have their names on the Mist:SaltLake wait list will have access to attend based on a first-come, first-serve basis.
Salt. And honey. Two of the very most basic ingredients in modern cooking. Also, two very important ingredients in Utah’s culinary and agricultural history.
From Redmond Sea Salt to Slide Ridge Honey, Utah is well-known for producing some of the best salt and honey in the country. These two ingredients are celebrated in the Junior League of Salt Lake’s newest cookbook, Salt to Honey. Over 1,000 recipes were submitted by community members, and from those 1,000 submissions 250 were chosen for the book.
Recipes from well-known restaurants and artisans such as Hell’s Backbone, Pago, and Slide Ridge Honey are included in the book.
100% of the proceeds from the book go towards furthering the mission of the Junior League of Salt Lake.
Also, on February 9th, the Junior League will be hosting a Salt to Honey launch party at the brand-new Natural History Museum of Utah. Tickets are $25, and the evening will include the opportunity to try various recipes from the cookbook.
If you’re an individual that is interested in starting a garden, raising animals or in need of agricultural equipment on a small scale, you may want to look into the Slow Food Utah Micro Grant program.
They have extended the deadline until February 15th. Click on the link below and follow the instructions to submit your application.
Steve Rosenberg, owner of Liberty Heights Fresh, is joining with Slow Food Utah for a citrus tasting event on January 30th from 7-8pm at Liberty Heights. You will be able to taste many different citrus fruits and learn about the story behind the growers.
All proceeds to the event will benefit Slow Food Utah, and it’s only $10.
More info and register here.
This is one of my favorite dishes at The Copper Onion in downtown Salt Lake (and actually, one of my favorite dishes in general). Caramelized cauliflower which is then covered in a rich, slightly tart mayonnaise-based dressing.
Here’s the recipe, graciously shared by The Copper Onion’s own Ryan Lowder
1 head cauliflower, cut into florets
½ cup Best Foods mayonnaise
1 Tbsp. chopped capers
Splash Worcestershire sauce
1 Tbsp. anchovy paste
2 garlic cloves minced
Salt and pepper
Extra virgin olive oil
1. Blanch the cauliflower in boiling salty water until just tender
2. Mix the mayo, capers, garlic, anchovy, salt and pepper in a bowl
3. Place a pan on the burner and get really hot
4. Add the oil, then cauliflower
5. Season with salt and pepper and caramelize as many sides of the cauliflower as you can
6. Toss the cauliflower in the bowl with the rest of the ingredients and mix well
The caramelization is key to this recipe, and really adds another dimension to the dish. When I made it, I got my sauté pan up to about 330 degrees, splashed in some grapeola oil, and tossed in the blanched broccoli. Sauteed until the cauliflower had touches of deep brown caramelization all over, then tossed in the dressing.
Have a hankering for brunch, but tired of the same old french toast and eggs over easy?
How about a wild mushroom and goat cheese quiche, chicken and waffles (!), or Peking duck hash browns?
Chef Matt Lake has set out to raise brunch in Salt Lake City to a new level. Prices for entrees range from $7 to $14. I can’t wait to try it.
Brunch will be offered on Sundays from 10 am to 2:30 pm.
One of my favorite meals is margherita pizza. There’s something about the simplicity of it all that really appeals to my taste buds. The fresh, creamy mozzarella, the acidic tomato sauce balanced perfectly with just the right amount of sweetness. The bright and fresh bits of basil, and the crunchy, chewy crust. Simple perfection.
I decided to give it a shot at home. I found a recipe at Epicurious and adapted a few items. I added thinly sliced tomatoes and about ½ cup of shredded parmigiano reggiano to the list of toppings. I also added the prosciutto-like coppa, made by one of my favorite local companies, Creminelli. Also, next time I’ll spend a little extra and buy San Marzano tomatoes instead of the normal canned stuff you find at the grocery stores. If you haven’t had San Marzano tomatoes, they’re sweet little red bits of heaven. If you have had them, then you know exactly what I’m talking about. Very low acidity and a high level of sweetness.
Also, get the “real deal” mozzarella if you can. Avoid the powdery, shredded stuff. Ask your local grocer if they carry fresh mozzarella. Usually it’s ball-shaped and packed in liquid to keep it fresh. At my local grocer, Harmon’s, a ½ lb ball runs about $5. Or you can be really brave and make your own.
A few tips: get your oven as hot as it will go. 500 degrees is usually the max for most conventional ovens. You’ll want to plan plenty of time for the pizza stone to get hot. Just because the oven is preheated and ready doesn’t mean the pizza stone has reached the right temperature. So give it a good 20 minutes once the oven is preheated before you throw the pizza on the stone.
The recipe suggests parchment, but parchment is typically only rated up to 420 degrees, so you’ll be dealing with some seriously burned paper if you use it. Instead, I used generous amounts of corn meal, and slid the pizza from a baking sheet with corn meal to the hot pizza stone. It worked ok, but I had to wrestle with the floppy pizza dough to convince it to get off the baking sheet and move on to the pizza stone. I imagine a pizza peel is in my near future.
If you don’t have a pizza stone, do yourself a favor and get one. It produces beautiful, crisp crusts that you can’t get using baking sheets.
Give this recipe a shot and let me know how it goes! I know it certainly fed my pizza craving.
Val Phillips has an excellent writeup about her recent trip to Christiansen’s pig farm.
So nice to see people caring for their animals in a humane way, and even nicer to see local restaurants, shops, and chefs who value these methods. If we as consumers don’t demand and expect this level of ethics in raising animals, most producers won’t get on board with it, either.
Salt Lake diners have an opportunity to participate in a very unique event: a Michelin-caliber roving guerrilla restaurant, developed and executed by Chef Gavin Baker.
The Mist project travels to various cities throughout the country and sets up “camp” for a few weeks. Chef Baker produces an amazing meal which accompanies an exquisite evening. The Mist project stopped for a few days in the Fall of 2008. You can see photos here.
Mist:SaltLake will offer a 15-course tasting menu that will last from 3 ½ to 4 ½ hours. Their website says “Because of Utah’s unique (challenging, impossible) liquor licensing, Mist:SaltLake welcomes you to bring your own wine to the event."
At $150 a pop, tickets aren’t cheap, but it promises to be an amazing (and delicious) event.
Get more info here.
SLCeats: Highlighting the best restaurants in Salt Lake City and Park City 