Offer your guests a bite of abundance, peace, wisdom and purity. In other words, an olive.
Olives are an ancient species—the tree had its origins some 20 to 40 million years ago—and have been eaten by humans for say, 6,000 years, give or take. It's not surprising so much symbolism...
Can you say gastrique? The neo-French sauce is livening up dishes and drinks throughout Utah, and this season, it's at its all-time, fruit-forward best.
Currently, chefs are enamored of gastriques. You see the word on all kinds of menus, describing all kinds of dishes. So what is a gastrique, why...
Can you say gastrique? The neo-French sauce is livening up dishes and drinks throughout Utah, and this season, it's at its all-time, fruit-forward best.
Currently, chefs are enamored of gastriques. You see the word on all kinds of menus, describing all kinds of dishes. So what is a gastrique, why...
Gastriques are taking over the Summer time dining experience. From Duck to Duroc pork, these SLC local spots are giving us new life with their concoctions.
Meditrina
Chef Jen Gilroy serves a roasted beet salad on fresh arugula with goat cheese. A sherry gastrique adds brightness and a touch of...
At Silver Star Cafe in Park City, owner Lisa Cilva Ward says, “We did an elderberry gastrique for fall cocktails, and our lead mixologist Lucas Anderson has come up with a watermelon version for summer.” Typically, a cocktail gastrique calls for caramelizing the sugar, then adding vinegar and fruit.
Daytime...
Cones aren’t just for ice cream. Today’s pros fill them with everything from berries to scrambled eggs, ahi tuna to lattes.
“Anything you could serve on a cracker or crisp you can serve in a cone,” says caterer Meagan Crafts, of Culinary Crafts in SLC. Crafts’ team creates cone recipes...
Let’s get this straight. Strawberry shortcake is not based on sponge cake, angel cake or, in fact, any cake at all. A proper strawberry shortcake is made with a slightly sweetened biscuit, and it only takes a few steps to perfection. A biscuit base is sturdy enough to stay...
Want to make this Memorial Day weekend even more memorable? Make a watermelon pizza.
First off, ditch the dough and begin with a cool “crust” of juicy watermelon. Cut a round piece of 1-inch-thick and cut into wedges like a pizze. Then pile on the toppings. Whether you like...
With the right techniques and tools, you can make your best batch of biscuits ever!
Like pastry, the first step in making biscuits is mixing cold butter with flour, but the key is keeping the butter cold. You can do this with your hands if they’re cool and you work...
You can’t visit many restaurants these days without tripping over a biscuit. They’re made into breakfast sandwiches, served solo with sausage gravy, topped with a fried egg—you name it. These half-dozen plus one serve the best biscuits in Utah.
1. Sweet Lake Biscuits & Limeade (pictured) Originally a stand at...