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Home / Articles / Food / Club Fed Events /  Club Fed Meets the Makers at Log Haven
Club Fed Events

Club Fed Meets the Makers at Log Haven

By Club Fed Staff
Posted // May 24,2010 -

On Thursday evening, May 20, Log Haven restaurant up in Millcreek Canyon hosted Club Fed members for their second annual "Meet the Makers" event, where attendees sampled locally produced artisan foods and drink and mingled with the makers. Participating artisans included Beehive Cheese Company, Clifford Family Farms, Creminelli Fine Meats, Kenyon Organics and Uinta Brewing Company. Chef Dave Jones also cooked up some stupendous lamb sandwiches for the event.

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Posted // May 27,2010 at 18:07

it was great to meet ted scheffler and his lovely wife, greg and dawn (drove down from ogden), angela and mike, linda smith (graphic designer), and christian and his partner.


creminelli's salami: around 5 different salamis with slightly different flavor profiles. some with perfect fat content, one slightly spicy variety, one with a prominent black pepper component, and some with a little more salt than others.

uinta beer: i'm not a drinker, so i didn't sample the beer. however, i did sample the different styles of barley used in making the beers. reminded me of grape nuts, of course. the hops had a dominant citrus component. really interesting.

kenyon organics: i had been following their blog for about a couple of weeks before the event, so it was good to meet cory and carolyn in person. received some complimentary seeds. :)

beehive cheese co: 'barely buzzed' cheese is encased in a thin layer of espresso. such a beautifully balanced cheese. i'm not a coffee drinker, but the espresso MADE this cheese. nutty, and quite savory. i want to buy myself a block!

thank you club fed and city weekly for a fine get together/mixer.


Posted // May 28,2010 at 10:54 - Beer, cheese and salami? How high-brow can you get? Sounds like the deli plate at a bowling alley.


Posted // May 27,2010 at 17:34

We arrived promptly at 5:30, hungry and looking forward to sampling the local cuisine. Unfortunately, only 3 of 5 vendors had shown up. We tried the deviled eggs and the salami. I spent $20 for a tiny appetizer and sample of two beers. After 45 minutes, the alcohol wreaking havoc on my near empty stomach (I mean how much hard salami can you eat!) and the cheeseman in no hurry to show his wares, we left. Overall, I spent $20 on a free event that left me wanting. Meh.


Posted // May 26,2010 at 15:06 It was such a great event in a gorgeous place. The waterfall was right next to us and the sunshine was going through the beautiful view of the mountains. It was a little cold, but the people and the food warmed me up :)

I enjoyed so much to meet all those makers! Below are my comments in the order I visited the booths.

- I loved the chance to learn a bunch about how salami is made from Creminelli Fine Meats. Cristiano Creminelli is one of the most passionate and friendly people I ever met. He was explaning us the different salamis from different parts of Italy and some of the recipes came from his family, passed through the generations. My favorite salami was the ‘Piccante’. I guess that the name says everything. Very yummy.

- Next, I went to Uinta Brewing. I did not taste the beer since I have sickness reaction to alcohol but got to sample the malt grains! They are actually very good, they taste like the cereal and the toasted one had a very surprising chocolaty taste.

- At Kenyon Organics, I learned that they will sell tons of different plants and also produce at the Farmer’s Market this summer. They planted everything in their personal garden and garden of friends and even brought an edible flower for the event! Just so interesting and pleasant people! We got some Heirloom seeds for beets and carrots. I can’t wait to try to plant them :)

- The lady at Clifford Family Farms was very friendly, she had eggs of so many different colors, I could not believe that chicken can lay blue and green eggs! :) It is a must-see. Her deviled eggs were sooo goood…

- I got to try some of the Creamy cheesy Polenta dish from the chef of Log Haven, together with the chicken confit. Very yummy.

- Last but not least, Beehive Cheese!! I think that it was the booth I spent most time in. Doug was so knowledgeable about not only the cheeses they make at Beehive Cheese, but about all types of procedures and interesting peculiarities regarding cheese-making. Needless to say that the cheese he brought were fantastic, the SeaHive, made with special salt, was my favorite. He also had the Barely Buzzed, which has a cover of coffee. Amazing combination!

Thank you so much for the opportunity! It was an unforgettable event!


Posted // May 26,2010 at 13:02

Wonderful time had by all in a beautiful location. Well done club fed!