Archive for October, 2009

Oct 31, 2009

Top 5 pizzas in Utah!

We were chosen by Ted Scheffler and Studio 5 as one of the top 5 pizzas in the state. Click here to watch the clip.

Oct 28, 2009

Dinner Club 10.27.09

1st course.. Beef carpaccio, arugula, truffle vinaigrette, persimmon puree, manchego.

2nd course.. Pan roasted duck, parsnip potato puree, Brussels sprouts, mustard sauce.

Cheese course.. Gorgonzola dolce, pine nut rosemary tart, balsamic.

3rd course.. Carrot cake, pecan caramel sauce, Maestro’s roasted almond gelato.

Oct 28, 2009

Some amazing shots of our place.

We have been so pleased with all the amazing photos Pictorial Studio has taken for us. They have been so great to work with as well. Don’t you love these?

Oct 24, 2009

Closed for Halloween

We will be closed on Halloween this year so we can dress up and get some candy..with our kids of course.

Oct 16, 2009

CSA (community supported agriculture)

Our good friend and farmer Dale Allred from Jacob’s Cove is getting ready to do a CSA. If you are not familiar with what this is, it is essentially a partnership between a given farmer and their customers. The customers pay a fixed amount upfront for a “share”. Then, depending on the agreed upon length those customers get a box of whatever is growing each week. It provides the farmers with a stable income and provides the customers with beautiful produce every week and usually turns out to be less expensive than what is available at a grocery store. And obviously much better quality and taste. If you are interested in more information or to sign up please visit this link..

Oct 16, 2009

Dining Guide 2009 Top 100

Looks like we made the list..

Oct 13, 2009

Peach Shortcake

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings


* 1 ½ pounds peaches (about six medium)
* ¼ cup plus 1 ½ tablespoons granulated sugar
* 1 cup heavy cream
* ¼ teaspoon vanilla extract
* 6 baked 2-inch biscuits (see recipe below)
* Powdered sugar for dusting


Peel and slice the peaches; toss with ¼ cup sugar. Whip the cream with 1 ½ tablespoons sugar and the vanilla until it holds soft peaks. Slice the biscuits in half.

To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.


This is the cream biscuit recipe we use for cobblers and shortcakes.


* 1 ½ cups unbleached all-purpose flour
* 1 big pinch salt
* 4 teaspoons sugar
* 2 teaspoons baking powder
* 6 Tablespoons (3/4 stick) unsalted butter, chilled
* 11 Tablespoons cream


Preheat the oven to 400 degrees Fahrenheit.

In a medium-size mixing bowl, combine the flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary.

To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden.

Oct 13, 2009

Avocado, Grapefruit and Curly Endive Salad with Citrus Dressing

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings


* 6 small heads curly endive
* 1 large shallot
* 2 Tablespoons white wine or champagne vinegar
* 1 lemon
* 1 orange
* Pinch of salt
* 2 grapefruit
* 3/4 cup extra-virgin olive oil
* 3 avocados


Wash and spin dry the curly endive. For this salad, use only the blanched hearts and save the green leaves for cooking greens.

Peel the shallot and dice it fine. Macerate it with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.

Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.

When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them

Oct 07, 2009

Our newest Brian Kershisnik..

Oct 02, 2009

Communal reviews. So far so good.

Black Eiffel

Rookie Cookie

Cafe Johnsonia

I Never Grew Up

Sweet Life In The Valley

Fruit Heights