Good spirits flowed at Log Haven's Feb. 19 media dinner where the winter menu of the Millcreek Canyon restaurant was on display. The event hailed the recent return of chef David Jones and featured 14 lovingly prepared menu items (soon to be reviewed in a Second Helping column in City Weekly).
The ever-gracious proprietor Margo Provost again made her services as tarot reader available, while GM Ian Campbell and sales manager Faith Sweeten (aka Mrs. Ted Scheffler) ensured platters of food and bottles of wine arrived promptly and abundantly at each table.
My tablemates included Liberty Heights Fresh's Steve Rosenberg and his metal-artist brother, Rob, and food writer/cooking teacher Marguerite Henderson. As we chatted about food, wine, and the wild and woolly good life of Salt Lake City, one theme resonated: small, fresh, local, artisan.
The idea isn't new or novel, but it sure does taste good.
Pictured below: cooking teacher Marguerite Henderson, chef Dave Jones, metal artist Robert Rosenberg, Log Haven's Faith Sweeten and food writer/City Weekly freelancer Virginia Rainey