Pago is special.

I feel like this whole post could be summed up in those three words, but I’ll expand for posterity’s sake.

I’m not sure where to begin – the owner (Scott Evans), the way they source their food, from whom they source it, their wine list, their sommelier(s), dining aesthetic, their manager/sommelier/wine-maker (Evan Lewandowski), the risks they’ve taken on young brands (Charming Beard, Amour Spreads, many more) or their chef.

Honestly, all of its worth mentioning on some level, though I think I’ll just hit some of the high points and focus on Becky’s favorite meal of the week, brunch.

As Becky and I were in the waiting-for-the-baby-to-be-born days of her pregnancy, we found our Sundays a bit more available than usual so we wandered up to Pago for brunch.  One of the sweet servers saw Becky’s round belly and brought over a Dutch Baby Pancake before we could even order our coffee.  It’s a great way to start a meal and even better idea as way to  to coax a reluctant child out of the womb.  It didn’t work, but the house made strawberry rhubarb jam gave its best effort.

As we finished the Dutch Baby and waited for what we ordered, a nice French Press of Charming Beard Coffee’s Rwanda MIG Buremera found its way to our table.  There are only two places in town right now (we know of, do you know of any other?) that serve coffee in a French Press, Zy and Pago.  We love it when a restaurant puts a little more effort into their coffee regardless of who the coffee roaster is.

After the coffee came a wonder taste of Becky’s Pago Scramble and my Croque Monsieur.  I’m on a never ending quest to remember my 2012 trip to France. I’ll take absolutely any reminder possible.  The Croque Monsieur did a fine job.

As local food lovers, we’re immensely grateful for the risk Scott Evans took on Pago (and Finca).  We hope for many more free Sundays (with child) will find us at a table in the 9th and 9th District served by the wonderful folks at Pago.

A bit ago we collaborated with Nash Martinez and Brad Mee from Utah Style and Design to come up with an event that would celebrate one of designers in their Spring 2013 issue.  In the past Nash had done an event where he invited a group of folks into his mad-scientist-type laboratory to make lights with him.

Maybe I should back up.  Nash makes lights.  It’s as simple as that.  And significantly more complicated.  If you walked through his warehouse you’d leave with more questions than answers and likely be inspired to go to a garage sale or something like it to find a hidden treasure that might look better if it with a light attached to it.  He makes it look easy.  It’s not.

Regardless of what he inspired you to do, he will inspire you.  We wanted to give you a handful of photos from our Make Light SLC Mixer with Nash to show you what you missed and perhaps inspire you to seek out his work – nashmartinez.com.

I have to be careful with this one… it’s about a new BBQ place in town. For some wonderful reason, BBQ is among the hottest and most controversial debates and sources of local pride in the United States. Who do you think has the best BBQ in the states?  A paradoxical question for sure. It’s like putting a Packer’s fan, Cowboy’s fan and a Raiders fan all in the same room and telling them that they had to unanimously agree upon who the best NFL team was. Good luck. The best route is to narrow down what kind of BBQ you like… Sweet? Smoky? Hot? Fortunately, R&R Barbeque has it all.

Opening just a month ago, R&R has set out to be the premier BBQ spot in Salt Lake City and owners & twins Roger & Rod Livingston are off to an impressive start. Growing up as competitive surfers in California, they developed a taste for BBQ and eventually were talked into entering a competition. Having experienced success in this circuit, placing among the top teams in the Jack Daniels World Championships, that’s the super bowl of BBQ competitions, folks, they thought it was finally time to open a place of their own. The atmosphere is no-nonsense and usually busy at lunchtime. Their general manager, James Parr, seated us – this guy got his first smoker when he was only 7!  

We tried a little of everything. First, the wings - the buffalo wings, the “naked” wings and my favorite, the sweet wings. They didn’t skimp in taste or on the meat, plenty of both. Next, the ribs, pulled pork and the brisket - Again, all three of these classics stood out as they were carefully & impeccably prepared. It’s obvious that R&R is more about the quality and excellence of the meat rather than hiding it underneath a bunch of fancy sauces. They like to keep things simple here – there aren’t 189 different BBQ sauces to try, there are 3 – Original, Sweet & Hot. I stuck with the Original – this recipe took 4 years to master but was worth every second, sweet with a touch of heat. The sides measured up too – Mac & cheese, hush puppies, and BBQ beans – all made in-house.

When asked about their method, the answer was simple – “We want to put out the best meat we can, nothing goes out that hasn’t met our standards.” I asked for a closer peak at the smoker and they happily obliged… actually, you can’t miss it – it dominates their open kitchen. This thing is packed with cherry wood and oak and set to a temperature of 210°. They put in the “long meats” in the early evening and arrive the next morning at 6:00am to check every piece until they’re just right.

Now it’s your turn. Join the debate. Go there with some friends are argue about who’s got the best BBQ… my guess is that you’ll add R&R’s to your list.

600 S. 307 W.
SLC, 84101
Mon-Sat / 11-9
Closed Sunday

Salt Lake City has a new wine and winemaker in town that will dispel the stereotypes of Utah-made wine.  Evan Lewandowski is producing three wines, all coming out at various times this summer.  His company, Ruth Lewandowski Wines, will be known for natural winemaking in the state of Utah.

Before we go any further, if you want to set up an appointment to buy these wines, call Evan at (801) 230 – 7331 or email Evan@RuthLewandowskiWines.com.

At a recent SLC Mixer, we introduced Ruth Lewandowski Wines to a small group of folks who got to sip, savor, and pair the wine throughout the evening.  Though Evan is starting out with grapes from California, his passion and goal is to eventually produce wines from Utah soil.

His first wine is Mahlon, an Arneis.  Arneis is found primarily in the Piedmont region of Italy and is literally translated to “little rascal” which Evan said the name well suits the challenges that comes with working with Arneis.  The wine has crisp, floral qualities pairing well with summer picnic foods and light creamy pastas.

Evan told the story of a late night conversation with his mentor, Christian Binner from Alsace, on a vineyard in France and a captivating allegory from the Bible (Ruth) and how they both led Evan back to Utah to live out his dream of making world class wine in one of the most unlikely places.

Evan’s storied love for wine is rooted in his belief that nothing lives without something else dying.  Hence the upside down animals on his labels.  Their death and return to the soil from which they came is the source of life and growth for all life that comes from the ground.  Evan loves the story of land and believes that every wine should express the land from which it came.  He does very little in the winemaking process relatively speaking.  It’s all about the processes set forth by nature.  Evan’s willing to be patient for the natural winemaking process to run its course.

Stay tuned for more info on Ruth Lewandowski Wines.  For now, you can purchase his wines at his warehouse. Simply make a reservation in advance by emailing Evan@RuthLEwandowskiWines.com.

The new Alpha Dominche Steampunk is meaningful to the local, national and international coffee scenes.  Perhaps you’ve heard us mention it a few times over the last year or so.  We actually did a private SLC Mixers event around this fantastic machine but we were not allowed to post photos of it, but still got some cool stuff from it – see here.

What does it do?
Great question.  It makes a cup of coffee suitable for the most casual of coffee fans to the snobiest.  The award-winning Steampunk from Alpha Dominche offers a revolutionary new way to brew coffee and tea. It aims to ensure the most repeatable, flavorful extraction in every cup.  But its more than a brewer; it’s a functional work of art. The first production version of the Steampunk won last year’s 2012 Best New Product Award.

So why is it important locally?  I think that answer is a bit more obvious.  The Steampunk is made right here in Salt Lake City where inventor Khristian Bombeck moved his family for the sake of manufacturing this machine that at the time was still a dream.  As Salt Lake City emerges as its own unique scene, this machine’s international success will further support the greatness of our city.

Do you want to see it in action today?  You’re only chance to see it locally is at Nobrow Coffee Werks – 178 W. 900 S.  Go get a cup of Charming Beard Coffee all Steampunk’d.

We’d like to introduce to you some up-and-coming Salt Lake City food products (if you don’t already know about them).  Of course you all know Epic Beer already.  We’ve been huge fans of theirs for a long time and been looking for the right chance to celebrate them.

For this “Best of the Best” SLC Mixer we decided to focus primarily on condiments… yes, the stuff you put on top of something else, the garnishes, drizzles, and flavor enhancers that are being made and sold in Utah. While we tasted and sampled, we sipped on Epic Beer, a now classic Utah beer, which we’re proud to have in our state.

The first product we enjoyed was from Amour Spreads.  Casee and John Frances are amorously making high quality jams and marmalades with fresh, beautiful fruits.  Their love for making jam lead them to make spreads that are not just your average jams but unique combinations of herbs, fruit, and cane sugar, resulting in true fruit flavors with slight unique twists.

Some of our favorites include their Black Currant Blackberry Jam, Savory Heirloom Tomato Jam, Tayberry Jam, and Pomegranate Citrus Marmalade.  For this SLC Mixer we tasted their Black Currant Blackberry Jam atop crostini with a thin slice of Aggiano Beehive Cheese and their  Savory Heirloom Tomato Jam atop garlic rubbed crostini with a layer of labneh (strained Greek yogurt) and sautéed kale. Both appetizers were mouthwatering and inspiring for those of us with a few jars of specialty jam on our shelves that we don’t quite know what to do with.

The second product we highlighted this evening was Laziz Foods.  Owners Moudi and Derek shared their love of fresh healthy foods coinciding with Moudi’s Lebanese roots which resulted in the beginning of a thriving ethnic food business here in Salt Lake.  Laziz currently supplies local grocers and markets with three Lebanese products and one more on the way.

Their products consist of a garlic spread called Toum, a rich a creamy hummus, and a walnut red pepper pomegranate spread called Mahammara. We discovered that these spreads are not only limited to appetizer style dips but can easily transform the flavors of salads, meats, soups, and potatoes. Each spread has unique qualities, boosting the flavors of every dish that you add them to.  Very soon Laziz will be selling their special concoction for falafel, which we are more than excited about.

The last product of the evening that we tasted was Flap Jack Drizzle, a homemade syrup made from a couple out of Eden, Utah. This was the icing on the cake at the end of the event, the taste to satisfy all the sweet tooth folks who joined us.  This drizzle isn’t your average syrup but a creamy sweet sauce that is so delectable it’s gaining a small cult following around the state.  It is turning non-pancake eaters into pancake lovers (including my husband) and it’s expanding the horizons for uses of this syrup-like sauce.  We enjoyed it on bananas, apples, and mini pancakes, during the evening.

One of the most beautiful observations made through the night was that each company is being managed by a couple.  Starting a food business is a huge endeavor and takes lasting zeal from more than one person.  I found it beautiful that couples were joining forces to accomplish their shared passion, making specialty food in Utah.

Where to buy these products:

Laziz – Harmons, Caputo’s, Liberty Heights Fresh, The Market in Park City and Ogden, Farmers Markets across the valley, and Cali’s Natural Foods

Amour Spreads - Caputo’s, Liberty Heights Fresh, Traces Garden, The Market in Park City, Deer Valley Grocery Cafe, 9th Street Deli, and local Farmers Markets

Flap Jack Drizzle - The Market in Park City and Ogden

Kimchi is more than cabbage. It’s a long tradition of ancient food preservation. It’s spicy new world synthesis. It’s classic Korean. And a whole universe of things you can turn into something tart, crunchy, and delicious. On May 18th with Vanessa Chang, learn the basics of how to make anything into kimchi (yes, Napa cabbage, too), the ingredients you’ll need, where to shop for them, and how to serve and enjoy the newly popular dish. Though kimchi varieties range from mild to fiery, demure eaters are not allowed. Vanessa prefers those who have an unabashed love for garlic and such.

Sign up at SLCmixers.com.

I went and checked out the new interior of Gourmandise Bakery this morning.  It looks beautiful (thanks to a little help from Nash Martinez).  With the reinvention of the interior comes a nice wine list and a really inviting environment.  Go see for yourself.

Gourmandise Bakery
250 South 300 East
Mon – Thurs: 7am – 10pm
Fri & Sat: 7am – 11pm

Healthy, delicious foods, plus luxurious, all-natural spa treatments… count me in!  You don’t have to be 8 months pregnant (like me) to fully appreciate a feel-good meal along with a good massage.  This is something we all should incorporate more often in our routine. Cafe Supernatural serves up light and fresh vegan foods like wraps, veggie bowls, salads and smoothies while just around the corner Prana Spa is providing revitalizing massages and other natural spa services.

During my seventh month of pregnancy Josh and I took a month of yoga classes at Prana Yoga keeping us centered and at peace while we anxiously awaited our baby’s arrival. As we enjoyed our yoga classes, we discovered that Prana offers more than great yoga.  Their spa services are some of the best in the city and the cafe attached provides spa-like foods, great for before or after yoga or a massage.

I don’t often get massages and perhaps could even count the number of massages I’ve gotten in my lifetime on one hand, but after getting a massage at Prana I may be hooked.  Maybe it is the fact that I was over 30 weeks pregnant at the time or that I had an amazing masseuse, but I had to peel myself off the massage table afterwards it was that soothing.

To me a good massage should be in a comfortable spot, simple with light soothing music in a quiet room with calming lotions and aromas.  Prana’s spa is simple but everything is done just perfectly, their masseuses are polished professionals, skilled and passionate about what they do, the space is peaceful and subdued, and the products they use are high-quality natural products. Their products are organic, all-natural massage products that combine sustainable ingredients with the aromatic healing powers of essential oils. They also have a variety of massage offerings (Swedish, Deep Tissue, Sports Massage, and special therapies such as Reflexology, Structural Integration, Lymphatic Drainage, Chakra Balancing, Thai Yoga massage, Pregnancy Massage, and Crainosacral treatments) sure to fit the needs of most anyone.

After peeling myself off the massage table, I sluggishly walked around to Cafe Supernatural where I enjoyed a wrap and smoothie.  After a nourishing meal and a great massage,  I left feeling completely restored and refreshed.  The only problem I have now is wanting to make an appointment for another day in the spa soon!

You don’t have to go to the spa to enjoy Cafe Supernatural’s spa foods.  Cafe Supernatural is open to the public seven days a week offering mostly local and organically grown foods.  Celebrate Meatless Monday and you get a 20% discount on all of your food.  They also offer wine, which is pretty awesome to enjoy while sitting at their cafe tables outside!

I felt as if I found a little jewel hidden behind Trolley Square.  Prana Spa and Cafe Supernatural provide a little oasis for locals, serving up restoration and vitality.

GIVEAWWAY… Today Prana Spa is offering up a a FREE pedicure to one of our readers.  Simply comment with your favorite way to relax or be restored to be entered to win! Winner will be announced on Friday.  Congratulations Michelle Millburn, you are the big winner today!!

Prana Spa

Cafe Supernatural

600 South 700 East

(This post is promoting the SLC Mixers event promoting Ruth Lewandowski Wines)

It’s a bit presumptuous of us to use the word “introducing” in the title of this event.  If you’ve eaten at Pago or lived in Salt Lake City, Alsace, Alto Adige, New Zealand, Australia, Argentina or Northern California in the last decade, you might have crossed paths with Evan.  This may not be an introduction to the winemaker Evan Lewandowski, but we’re fairly confident this will be your introduction to his wine-making operation in Utah, Ruth Lewandowski Wines.  This will be the first time anyone in the public will be able to taste Ruth Lewandowski Wines.

Evan has three wines coming out this year, and our event next Sunday launches his first – MAHLON, an Arneis with fruit sourced from Fox HIll Vineyards.  Next up he has a Cortese (Chilion) and a Carignan (Boaz).

But his name is Evan, so why is it called RUTH?
Utah makes winemaking terribly difficult, how did Evan do it here?
Where can I buy it?

Come to the event this Sunday to meet Evan, taste his Arneis (MAHLON) and hear the story of his winemaking past, present and future.  Utah offers nothing comparable to what Evan’s doing and the way he’s doing it.  Even if you’re not impressed with the his natural process, his wines are simply delicious and one day you’ll brag that your palate was the first canvas for his Utah-born masterpieces.

Questions? Comments? Email SLCfoodie@gmail.com or Call (801) 918 – 8173

register: SLCmixers.com
Sunday, April 28, 4p – 6p
$40
Roth’s Culinary Scene
1400 S Foothill (Foothill Village)

See some photos from Michael Friberg’s trip to Domaine Binner in Alsace of Evan.