Trying out the new French restaurant, Caterina. Opens later in January. on Flickr.
You ever have one of those moments when you realize that you’re getting old and–even scarier–that you’re becoming JUST LIKE YOUR DAD? I had a lot of those moments this Christmas season. I used to make fun of my dad for liking those orange jelly sticks covered in chocolate (I used to call them “old man treats”). Well, guess who just developed an affinity for them this year? I bought a pair of old man slippers to keep my feet warm. That’s right. I’m officially old.
And to top it off, I discovered my love for Gingersnap cookies this year. No, not those crunchy, break-your-teeth version. Rather, moist, chewy on the inside and the perfect crispy texture on the outside. And I found the perfect recipe. Annalise over at Completely Delicious posted her recipe, and it’s fantastic. One key part: don’t skip chilling the dough prior to baking. It has a big impact on the overall texture of the cookie.
Hyatt Escala Lodge, which I recently had the pleasure of visiting, is hosting a New Year’s Eve buffet. Check out their press release below.
New Year’s Eve Festivities
When: Monday, Dec. 31, 6:00 p.m. – Midnight
What: Ring in 2013 with a sumptuous evening buffet featuring a lavish raw bar with fresh seafood, flavorful roasted meats carved to order, and a kids buffet perfect for the little ones. Award-winning artist Rich Wyman provides live original rock piano and powerful vocals to mark the occasion. A champagne toast is included in the pricing of the event. Menu highlights include:
Jumbo Lump Crab Salad with Smoked Jalapeno Aioli
Shrimp Martinis with Roasted Tomato & Horseradish
Coconut and Lime Ceviche
Seafood Cioppino with Herb Garlic Ciabatta
Grilled Halibut with Lemongrass Broth, Roasted Asparagus & Garlic Whipped Potatoes
Herb Roasted Tenderloin of Beef with Natural Jus & Ragout of Wild Mushrooms
Garlic Crusted Leg of Lamb with Mint Glace & Rosemary Jus
Kid’s Buffet: Chicken Tenders, Mini Sliders, House Made Macaroni and Cheese, Broccoli, Tater Tots, and Decorate-Your-Own Cookies
Pricing: $109 Adults; $39 Children under 12 years of age
Escala Provisions Company is located at 3551 N. Escala Ct. in Park City. For reservations, contact Escala Provisions Company at (435) 940-1234 or visit www.OpenTable.com. For more information, visit the Hyatt Escala Lodge website at www.escalalodge.hyatt.com.
I wanted to pass on some exciting news for Utah locals. If you’ve never heard of the Creminelli Club, or have heard but just haven’t pulled the trigger, now’s your chance.
Creminelli is offering Utah locals $15 off any Creminelli Club order. If you aren’t familiar with the club, Creminelli will ship out treats right to your doorstep on a quarterly basis. For example, their next shipment will include 3 Bolzano salami, 1 Zingerman’s Cheese, Italian Fir Tree Honey, and a custom antipasto board. Oh, and the shipping is FREE.
This is your chance to get 30% off the price. All you need to do is use the code UTCC15 at checkout.
More info can be found here.
Eva’s Bakery. Opens January 15th on Flickr.
Habit Burger Grill will be opening their first store in Utah in early 2013 to satisfy the seemingly never-ending need in Utah for burgers, to Utahns just begging for more California chains. Don’t mind me–I’m just a grumpy guy tired of paying $10 for a combo meal at some of these fast-casual burger chains.
To be fair, though, one thing that Habit Burgers differentiates themselves on is their prices. A straight up “charburger” (seriously?) only runs $2.95 and a charburger combo comes in around $6. I’ve never eaten at Habit Burgers, but judging by the prices it sounds like they’re gunning for In-N-Out’s market. Let’s all say a prayer for better fries than In-N-Out’s cardboard sticks.
Habit is a sister-company to Cafe Rio, so if that’s any indication, they’ll do quite well here. I’m glad to see them opening near the old Granite Furniture building. With the recent addition of Bruges, the eventual–maybe–opening of Caterina nearby, and the future trolley stop, it sounds like that area’s going to see its fair share of development pretty soon.
Full press release below:
THE HABIT BURGER GRILL OPENS FIRST UTAH LOCATION IN 2013
Popular California-based burger company opens The Habit Burger Grill in Sugarhouse on
January 10th, 2013
Salt Lake City, Utah – The Habit Burger Grill is opening its first Utah location on Thursday, January 10th in the Sugarhouse/2100 South neighborhood development within the Granite Furniture block.
The Habit is best known for made-to-order “Charburgers” grilled over an open flame and consistent, friendly service. The Habit’s commitment to fresh, quality ingredients along with reasonable prices has made the fast-casual restaurant hugely successful with families in the Western United States of California and Arizona where there are currently 68 Habit Burger Grill locations.
“The Habit is a truly unique brand that offers customers an overall eating experience not found anywhere else,” says Russ Bendel, President and CEO of Habit Restaurants, LLC. “We are extremely excited about bringing our famous Charburgers and friendly service to the people of Utah, and specifically to this new development in Sugarhouse,” he adds.
The Habit is a sister company to Café Rio, another well-known, successful, family oriented, fast casual restaurant in Utah. Following the opening of the Sugarhouse location, The Habit has plans to open two additional Utah locations within the year.
In addition to burgers starting at just $2.95, The Habit’s menu includes sandwiches made from grilled, marinated chicken and tri-tip along with fresh, line-caught Albacore tuna. Diners can also choose from freshly prepared specialty salads tossed to order, onion rings, sweet potato fries and a variety of hand-blended shakes and malts made from real ice cream. Customers at The Habit Burger Grill will also notice the reasonable prices that are less expensive than casual dining or other “gourmet burger” establishments.
Adapted from my mama’s recipe
Years ago, my mom put together a recipe book containing my family’s favorite recipes. This is one of those recipes, slightly adapted.
What you’ll need:
1 pork loin (around 1 or 1.5 pounds)
¾ cup orange juice
3 tablespoons soy sauce
3 tablespoons Dijon mustard
2 tablespoons sugar
2 cloves garlic, crushed
½ teaspoon fresh ground black pepper
¼ cup chopped fresh thyme
Sauce:
3 tablespoons butter
½ cup orange juice
2 tablespoons soy sauce
½ cup Amour italian plum marmalade
1 tablespoon Dijon mustard
Place the pork in a large ziploc or non metallic pan. Combine the orange juice with soy sauce, mustard, sugar, garlic, pepper, and thyme. Pour over the pork loin. Refrigerate overnight, turning occasionally.
Drain meat and discard the marinade. Place the pork in a pan and cook at 325 degrees for about 30-40 minutes or until the internal temperature reads 145.
Meanwhile, heat the butter in a small saucepan until melted. Add the orange juice and soy sauce. Cook over medium low heat until sauce is slightly reduced. Stir in the marmalade and mustard, and continue to heat until reduced down a bit.
Let pork rest 5-10 minutes, then slice into thin slices. Top with the sauce, and garnish with fresh thyme.
I was invited to try out the “new” restaurant at the Hyatt Escala at The Canyons resort, Escala Provisions Company, or EPC. I put new in quotes because technically the restaurant’s been around for a year, but went through a major overhaul and rebranding a few months ago. The interior was completely redone, and the AAA Four Diamond Hyatt brought in one of their chefs from Atlanta to reinvigorate the menu and start a new, exciting chapter at the hotel.
The design of the restaurant seems to be classy and refined, yet down to earth. Granite tables, fancy fireplace, and heavy silverware are complemented with servers in casual jeans and shirts, and a friendly, welcoming attitude. I felt really comfortable dining here.
Chef Jesse McDannell grew up in New York, and has spent time cooking at various restaurants inside and outside the Hyatt brand. As we talked throughout the evening, he mentioned that up until a year or so ago, Hyatt corporate had fairly tight control on the menu offerings at all of their restaurants, but then decided to allow the chefs to run their own restaurants and choose what goes on the menu. This shift has allowed Chef McDannell the opportunity to focus on what is important to him: high-quality ingredients sourced as locally as possible. Provo River trout, Cox honey, Pierre Country Bread and local vegetables are some of the local ingredients used throughout the menu.
Please click the photos to see the accompanying captions to get an idea of our meal. But let me just say: I was so impressed with everything that came out of the kitchen. My favorites from the evening: jumbo lump crab cakes, chicken and pancetta mac and cheese, pan seared scallops, short rib ravioli, and the Willis Farm braised lamb shank were incredible. For dessert, if you’re looking to hit your sweet tooth (or really terrify your doctor at your next blood sugar test) go with the s’more cake or the cranberry brioche bread pudding.
Portions are very generous. My wife and I could have easily shared a couple appetizers and left feeling satisfied.
You can check out my full set of photos on my Flickr page.
EPC is open for breakfast and dinner. Don’t forget the crab cakes.
Breakfast: Wednesday – Sunday 7am-11am
Dinner: Tuesday – Saturday 5pm – 10pm
3551 Escala Court, Park City, Utah
(435) 940-1234
Disclosure: I was treated to this meal by the restaurant
