Beehive Cheese, Fleming's & Forage | Food News | Salt Lake City | Salt Lake City Weekly

Beehive Cheese, Fleming's & Forage 

Notes on the Utah food scene

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A Cheesy Win
Once again, Utah's own Beehive Cheese Co. (BeehiveCheese.com) has garnered a prestigious cheese competition award. In late November, Beehive's Promontory was given a silver medal at the 2015-16 World Cheese Awards, hosted by the Guild of Fine Foods in Birmingham, England. Promontory has been on quite a run, winning bronze at the World Cheese Awards in 2010 and 2014, and earning a gold medal in 2013. In addition, Tim and Britton Welsh (Tim is co-founder of Beehive Cheese) were honored to serve as judges for the competition—in a category other than the one in which they compete. Congrats to the folks at Beehive.

Fillet & Flights
On weekdays in the bar area of Fleming's Prime Steakhouse & Wine Bar (20 S. 400 West, 801-355-3704, FlemingsSteakhouse.com), guests can enjoy a petite beef fillet prepared with their choice of Fleming's new steak rubs—such as black & white peppercorn, Kona coffee with orange-shoyu demi-glace, or porcini mushroom with Gorgonzola cream—served with truffle mashed potatoes and a red wine flight of three different varietals for $39.95. In addition, Fleming's locations are serving an exclusive Gary Farrell Vineyards Pinot Noir—which isn't even available at the winery—until the 345 cases produced run out, and they're certain to go fast.

Forage Is Tops @ Table
Last week, OpenTable announced the winners of its 100 Best Restaurants in America for 2015, as rated by verified OpenTable diners. Of the 100 restaurants, Forage (370 E. 900 South, 801-708-7834, ForageRestaurant.com) was the only Utah eatery to win an award. (Some might recall that I named Forage as Utah's Best Restaurant in the City Weekly's 2010 Dining Guide.) According to OpenTable, the honorees were based on "an analysis of more than 5 million reviews of over 20,000 restaurants across the country." In case you haven't been there yet, dining at Forage is a unique experience, based around a multi-course menu and featuring exciting food and ingredients, much of which is literally foraged locally. Congratulations to Forage chef/owner Bowman Brown and his team.

Quote of the week: You can travel 50,000 miles in America without once tasting a piece of good bread.

Henry Miller

Food Matters 411: teds@xmission.com

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