One of our favorite local chefs recently made a shift to a brand new restaurant in town, Stanza. We’ve followed Phelix Gardner as he’s helped open new restaurants and changed up menus over the years, always enjoying what he comes up with, so, in a way, we knew we would love Stanza.

Not too long before Stanza opened our favorite ‘special occasion’ restaurant closed, Fresco.  This cosy spot had been our place to enjoy a comforting bowl of house-made pasta for years, celebrating anniversaries, pregnancies, and birthdays.  All that to say, not only were we excited about Stanza because of Phelix but we also we’re suddenly in the need for a new special spot for pasta.

We instantly enjoyed our Italian meal at Stanza, quickly throwing back big bites of cheese filled arancini, followed by a healthful bowl of arugula salad then onto our main squeeze… pasta.  I tried the agnolotti, small pillow-like pastas filled sometimes with cheese but in this case with pureed peas and served with fresh shrimp, early summer green veggies and topped with a shellfish sauce. It was elegant and tasteful and perfectly comforting, filling my pasta void. 

My masculine date ordered the special of the day, Bolognese, also served on housemade pasta.  He ate it up as if he were in Italy for the first time (he loves Italy and eats all of the Bolognese style pastas he can possibly find while we’re there!).

Finally, we ordered dessert, whether or not we saved room for it because… cherry buckle with buttermilk gelato, who can resist that?! We also tasted a few other gelato flavors, spicy honey and thai basil, both nearly stole the show at the end of our very tasty evening.

So, did we like Stanza?  Not only like but NEED!  There was a sudden void for good pasta and gelato in our lives and Stanza came through with flying colors!

Stanza
454 East 300 South

I’m always looking for new healthy spots to dine out in town. While we definitely like to splurge on food and eat whatever we want from time to time, our main diet is pretty health conscious and light.  Mollie and Ollie is definitely a place you could dine-out to weekly or more and feel great about.

My toddler and I first tried the Strawberry Fields Salad and Green Smoothie, sharing the two and equally fighting over them both.  The strawberry salad is filled with roasted beets, strawberries, broccoli, feta and almonds, tossed in a horseradish vinaigrette.  On our second visit we also tried the Citrus Lime Roasted Garlic Stir Fry which comes with red quinoa, honey brined chicken, kale, green beans, red onions and summer squash in a savory sauce.

Both meals at Mollie and Ollie were equally satisfying and nutritious.  A few tips for eating here: while the menu is pretty awesome and easy to enjoy on its own, you can also create your own bowls and salads, which is great if you’re with a group or have anyone with dietary restrictions or picky palates in your party.  Another thing I noticed is that you can trade out meats on any of the menu items or ask for them to be lightly dressed.   Their meats are all antibiotic-free and their veggies are sourced carefully and seasonally.

Their new peach smoothie is a seasonal item and definitely worth trying but I’m guessing it will only be on the menu for a short time so grab it while you can! I could barely get a taste of it, my kiddo was pretty tight fisted with that one!

Whether your a health conscience person, like myself, or someone with a picky palate, more like my toddler, I think you’ll find something your body and mind will both enjoy at Mollie and Ollie.

We returned to our favorite food-event of the summer this year and it continued to live up to all the hype.  Savor the Summit is an event in Park City, where many of the restaurants move their service to Main Street, lining the block with one long table and serving several courses to their guests.  Each restaurant creates their own special menu for this evening, showcasing new ideas sprouting from their talented chefs.

This year, we sat at Handle’s table, a restaurant that’s been on my list for quite some time.  I’m honestly a little embarrassed that we hadn’t experienced Handle until now.   I’ll blame it on a busy season and parenthood, but never-the-less, I’m just glad we finally got to have the a full experience at Briar Handly’s table.

Savor the Summit was the perfect way to get a full taste of what Chef Handly is capable of.  We were served our food family style and EVERY SINGLE DISH lived up to my expectations or exceeded them. So many of the plates were piled high with fresh, seasonal veggies, cooked to perfection with plenty of texture and flavor. The meats incorporated into the meal, were also cooked and seasoned just right.

One of my favorite bites of the night came from the dish above glittering with fresh cherries, pickled rhubarb, seasonal mushrooms, pheasant confit, brussels sprouts, and scattered herbs.  Every fork-full gave a balance of fresh and satisfying flavors. 

The eclectic, pure nature of the food and atmosphere proved to be authentic and though I got to taste so many dishes on this evening, I am already looking into getting more experiences with Briar Handly’s food!

Past Savor the Summit experiences:

Savor the Summit 2015 at Reef’s

Savor the Summit 2013 at Reef’s

Savor the Summit 2012 at Royal Street Cafe

Savor the Summit 2011 at 350 Main

I’m becoming increasingly conscience about the falafel I like to eat so much of.  First of all it absolutely needs to have good flavor but secondly, I especially like it when a restaurant can accomplish a great falafel without frying it.  Aubergine and Co. does both, magically well!

(there’s falafel under there somewhere!)

For our meal, we both had Mediterranean Salads, piled high with all of the toppings of our choosing.  On their Mediterranean Salad you choose a protein (chicken, salmon or falafel) and the sauces, like hummus, baba ghanoush, and tzatziki then you can also select an assortment of toppings like taboleh, chickpeas, cucumber salad, beets, olives, feta cheese, and so much more.  This is just one of the great items Aubergine and Co specializes in. They also serve chopped salads, pita sandwiches, smoothies, as well as a full breakfast menu.

I’m always looking for more places where my family can eat out casually and healthfully and Aubergine and Company is now at the top of our list!

Ever since we drove up the hill to Park City to dine at The Nelson Cottage, I haven’t stopped talking about the meal with encountered.  Did you know High West Distillery just opened up a new pre-fix menu restaurant??  It’s easy to miss but its stealth is part of its charm.  The cute blue bungalow is just one door down from the popular, and often times hard to get into, High West Distillery restaurant and saloon.

I get such nostalgia attending the same food events annually.  For us, there are just a couple of events that we get really excited about every year and the Wasatch Mountain Table at Solitude Mountain Resort is one of them.  The last three years, we’ve gotten to attend this dreamy outdoor dinner with wine pairings and a view unlike any other.  At the same meal two years ago we brought a newborn with us (who slept quietly in a sling the whole dinner). This year we knew our toddler would not have the patience for a 5 course meal, so we hired a babysitter but those memories of him with us that first summer made it even more special.

This year, our dinner was a pairing of pork and pinot noir, aptly called Pigs and Pinot.  Their second dinner of the summer is Bison and Beer.  This is not only a fun chance to eat well and meet new people in a beautiful mountain setting but also to get a taste for the new management team and kitchen staff at Solitude (newly hired by Deer Valley Resort).  There is a lot to be excited about for this upcoming season.  The food at Solitude is definitely getting a makeover while the resort is still keeping its accessible charm.

If you’re interested in attending the next Wasatch Mountain Table Dinner, visit the Solitude Website.

My favorite bite of the evening was this simple peach and proscuitto flatbread (a combo that gets me every time!).

Wasatch Mountain Table 2013

If you have been following me over on theVintageMixer.com, you’ve seen me journey through a quick 8 week Culinary School Program at Park City Culinary Institute.  As my program comes to a close we are preparing for a big graduation dinner.  This dinner is open to the public and I would like to extent a personal invitation to you!  Next Thursday, in the most beautiful aspen filled area of Deer Valley, you can experience a 5+ course meal plus wine pairings.  Our small class will be lead through the dinner service action by three of our instructors, who happen to be some of the best chefs in the area. I can promise you that nothing in this meal will disappoint. Come join us on this culinary adventure!

Here are the courses we will be serving:

Canapé Style Appetizers

Cured Scottish Salmon
English cucumbers, horseradish cream

Leek and Chorizo Risotto Cake
with smoked tomato jam

Miniature Cauliflower Panni Cotta
Pickled sweet onion and basil

Dinner

Chilled Poached Lobster
Carrot cardamom purée, pea shoots, carrot chip

Beet gnocchi
Lemon chèvre cream, shaved fennel, candied walnuts

Watercress and Butter Lettuce Salad
Dill-buttermilk dressing, dried apricot, pepitas, watermelon radish

Slow-Roasted Utah Elk Loin
Herb dust, quinoa, shaved asparagus, honey-rhubarb sauce

Seats must be reserved by this Friday (May 29), with full payment to reserve in advance. Dinner is $90 per person or $135 for dinner plus wine pairings. Call Park City Culinary Institute at 435-659-5075 to reserve your seat.

A city can never have enough breakfast and brunch spots. At least in my opinion they can’t!  Hub & Spoke Diner just opened in a cosy Salt Lake City neighborhood, and their menu is just as cosy as their food. Chef Phelix Gardner brings a modern spin on Southern Diner foods like Shrimp and Grits, Kentucky Brown and Sweet Potato Pancakes (or flapjacks if your from the South).

I don’t know if I’ll ever be able to stray from their breakfast menu (and lucky for me it’s served all day) but if you’re not the breakfast type, there are lots of other great options.  Try their Fried Chicken Salad made with house-made buttermilk ranch, or the Patty Melt with Russian Dressing.  Also, you don’t have to eat like a Southerner here, they also offer plenty of lighter options like their Kale Tabbouleh Salad or the Tuna Melt.

While I’ve already given many reasons to make a visit to Hub & Spoke I’ll leave you with just a few more… pie, boozy milk shakes, and great coffee!  Pastry Chef Courtney McDowell has mastered the Southern classic pies like Strawberry Rhubarb Pie, French Silk, and Banana Cream Pie. Also, who does’t want to try a boozy milk shake, especially when they have flavors like Grasshopper and Irish Coffee.  Speaking of coffee, they serve our very biased favorite La Barba. No need to say more

Hub & Spoke Diner
MONDAY — SUNDAY:  7AM — 9PM
1291 South 1100 East

I had the pleasure of sitting in on a class at the new Park City Culinary Institute and could hardly wait to tell you a bit about it!  For starters, if you missed my first post about the new Culinary school in Park City, here are the basics about the program.  Just a few weeks ago the fall program began with mastering delicate cake creations and cracking open the mysteries of shellfish. The students, from all stages of life, are wide-eyed, soaking in every new food fact and demonstration from the best local chefs and teachers.  While this course is currently in full swing the Spring program is now open for applicants so if you are at all interested, check out the Park City Culinary Institute website for more info!

I stood in for the Shellfish, Mollusks and Crustaceans Demonstration and enjoyed every golden nugget of info that I could get my briny, seafood soaked hands on! We cracked open oysters, steamed mussels with perfect timing and broke down lobster using every piece of the delicious edible creature. Adam, from Chia Cucina, taught not only the culinary facts about these sea creatures but also the down and dirty tips and tricks that he has learned from serving years in the industry himself. Students who came into class fearful of turning a live lobster into a full meal, left confident in quick and humane methods of lobster cooking. I got my hands dirty too, prying open gnarly oysters the first time in my life in the correct way.

And after it was over, we ate. Rather, we feasted!! The students get to share a meal like this after every class. Now this is the type of culinary school just about anyone would enjoy!

Here’s a little blurb on the institute:

Park City Culinary Institute offers a quality education that is shorter and more affordable than other schools.  The teaching chefs have over 20 years of experience, and the students are getting fought over for jobs.  St.Regis, Deer Valley, Stein’s, Montage, and other high-end restaurants have been recruiting students already… They are not only getting raises, they are getting offers for full-year employment. Chefs like James Dumas from High West Distillery are not only teaching classes, but he even invited the class to his house so students can see the food he prepares at home.  It’s an amazing opportunity. The facility is outfitted with flat screen TV’s, Go Pros, All-Clad pots and pans, and the students are being issued Wusthof Ikon knives.  This is unlike any other culinary school in the area.      

The next program starts April 13, and tuition is $6,495 for eight weeks. They also offer a Spring Break Boot Camp for High School students April 6-10.  Tuition if $495 if registered by March 1.

When you think of Northern Utah you probably aren’t thinking of food. A more quiet lifestyle with serene surroundings and friendly small town attitude is common but the food that is enjoyed at the top of Utah ain’t bad either. We recently took a trip to Temonton and the Holmgren Historic Farm to get a taste of what Northern Utah has to offer.

Here are a few of the flavors we enjoyed coming out of our northern neighbors lands:

Crumb Brother’s Bakery – Bread

Butcher’s Bunches Organic Jam

Zollinger Apple Farm

Beehive Brewery – Root beer, Beer

Beehive Distillers – Gin

Idle Isle Candies – Chocolate

Ruth Lewandowski – Wines

Pettingill’s Farm – Peaches

Dallas’s back yard – Apricot Vinegar

Sugarhouse Pork – Pork

Morgan Valley – Lamb Ribs

Holmgren Farm – Beef, apricots

New Roots Farm – Tomatoes

M & M Farms – Peppers, Cucumbers, Squash

Keep it Real Vegetables (Ty Montague urban farming) – Carrots

Winder Dairy – Mascarpone, Ricotta

Road Creek Ranch – Trout

Parker Produce – Tomatoes

Frog Bench Farms – Nasturtium, Oregano

We dined at the Historic Holmgren farm, in the family barn to be exact, and had tastes of the state made by one of our favorite restaurants, Pago. Here’s a little more info on the beautiful farm estate:

The Holmgren Historical Farm was settled in 1896 through the Homestead Act, this working family farm is on the National Register of Historic Places for its gothic-style dairy barn that once retained hay storage and dairy operations under one roof. The farm is still owned by the Holmgren family and is home to numerous events throughout the year including festivals, family gatherings, barn tours, concerts, craft fairs, disc golf tournaments, art projects and much more. The farm has become an integral part of the community and one of the top “go to” places in Northern Utah. For more information, visit www.holmgrenhistoricalfarm.org.

Our purpose of the evening was to discover a little more reason to visit Northern Utah. Here are some reasons that I think will get you heading North:

Bear Lake Valley – A Beach, a Cave and Boundless Raspberries

Dubbed the “Caribbean of the Rockies” by locals, Bear Lake’s turquoise waters and fine sand beaches are an attraction that beckons Utahns and outside visitors alike. Don’t miss Minnetonka Cave—a fascinating 9-room cave of stalactites, stalagmites and banded travertine. Locals also find it hard not to stop at a tiny town along the way – Garden City. Here, the question of ”Who invented the Bear Lake raspberry shake?” will provoke serious contention. However, what is known is that the climate of Bear Lake is perfect for growing some of the most delicious raspberries in the world resulting in a Raspberry Days celebration every August.

Mountain Valley Trout and Llama Farm

Looking to take a great fishing trip in Utah? Smithfield, Utah’s Mountain Valley Trout and Llama farm offers a variety of fish: rainbow, brook, brown, tiger, cutthroat, cutbows, blue rainbows and largemouth bass, all in one place as well as cute llamas (available for rent) that kids are sure to love.

Brigham City’s Golden Spike and Peach Days

September is the perfect time of year to enjoy Brigham City’s heritage. Honoring the harvest and the best peaches in Utah, Brigham City’s Peach Days, Sept. 3–6, has been celebrated for the past 100 years. The celebration includes a 10K race, car show, parade and succulent Brigham City peaches.

Even older is Golden Spike National Historic Site, marking the moment when the East met West and the Transcontinental Railroad, Central Pacific and Union Pacific were connected, forever changing transportation. Golden Spike offers guided Engine House tours, reenactments and nearly 20 miles of auto tours highlighting the original construction sites of the railroad. http://www.nps.gov/gosp/index.htm

American West Heritage Center

The American West Heritage Center sits at the foot of the majestic Wellsville Mountains. Enjoy various activities such as The Mountain Man Camp, pioneer treks, panning for gold and the Native American Encampment, as well as events throughout the year such as Baby Animal Days, The Fall festival and The Christmas Feast.  Visit https://www.awhc.org/ for more information.

Mt. Naomi U-Pick Experience

Mt. Naomi farm is a third-generation family owned and operated sustainable farm in Cache Valley The family created a fun you-pick experience, featuring strawberries, blackberries, raspberries and grapes using water-wise practices.  Bring a water bottle and arrive early (open 7:30 am to noon) for the best fruit and cooler temperatures.  http://www.mtnaomifarms.com/U-Pick_Experience.h