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Home / Articles / Food / Food & Drink /  The New Sundance Festival Cafe
Food & Drink

The New Sundance Festival Cafe

Also: Bite by Bite, 540 Brunch

By Ted Scheffler
 Letty's Kitchen Blog
Posted // January 14,2014 -

Sundance @ Sicilia
With the 2013 closure of the Beehive Tea Room, which played host to the Salt Lake City Festival Café during previous Sundance Film Festivals, Sicilia Pizza Kitchen (35 W. 300 South, 801-961-7077, SiciliaPizzaKitchen.com) will serve as this year’s Festival Café, which is free and open to the public (though seating is limited) and hosts live music every evening. Sicilia stays open till 3 a.m. on Fridays and Saturdays and will be a great place to enjoy pizza, calzones, cocktails, wine, beer and more while debriefing the day’s films. Visit Sundance.org for more information.

Bite by Bite
I am generally of the opinion that the last thing the universe needs is another food blog. However, here is one I can recommend without hesitation. For most of the 20 or so years that I have known her, Letty Flatt worked at Deer Valley Resort, for many of those years as the resort’s executive pastry chef. She’s an incredible cook, a great person and author of the cookbook Chocolate Snowball: and Other Fabulous Pastries from Deer Valley Bakery. She retired from Deer Valley in 2013, but she’s not resting on her laurels. She recently launched a healthy-minded, veggie-centric blog called Letty’s Kitchen: One Bite at a Time. It’s a friendly, fun, and informative blog chock-full of interesting recipes, tips, fables and more. Find it at LettysKitchen.com.

540 Brunch
Recently, Cafe 540 (540 W. 200 South, 801-652-6543, Facebook.com/Cafe540SLC) launched Saturday brunch service, running from 11 a.m. to 3 p.m. Chefs Terry Bluth and Jeffrey Miller’s brunch menu includes dishes like eggs Benedict, chicken & waffles Cordon “Bluth,” jalapeño-cheddar biscuits & gravy, a breakfast pita, eggs Florentine, chicken in a biscuit and more, not to mention $2 mimosas and $3 bloody marys.

Quote of the week: To make a good salad is to be a brilliant diplomat—the problem is entirely the same in both cases: to know exactly how much oil one must put with one’s vinegar. —Oscar Wilde

 
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