Ski Town Cooking School
Laurie Moldawer, who trained in the culinary arts at Le Cordon Blue in Paris, has launched a culinary school in Park City. The Park City Culinary Institute (ParkCityCulinaryInstitute.com) will offer an eight-week, 160-credit-hour professional certificate program requiring no previous experience. “Most culinary schools take longer and are more expensive,” Moldawer says. “We’re offering a high-quality experience at a lower cost, with a shorter time commitment, in a world-class resort destination.” According to Moldawer, the program’s graduates “will always be known for their skill levels—other schools have gotten too big, or too caught up with federal funding, to keep high standards.” The two-month course will run $4,995, and the culinary faculty includes well-known Utah chefs Houman Gohary, Jerry Garcia, Yu Yamamoto and Scott Boberek.
Wednesday is Girls Night Out at Tuscany restaurant (2832 E. 6200 South, 801-277-9919, TuscanySLC.com) with half-price appetizers and artisan cocktails on the patio. Popular appetizers include herb-crusted beef carpaccio, wood-oven flatbreads, bruschetta, Tuscan meatballs and house-smoked salmon.
On Saturday, June 7, Slow Food Utah (SlowFoodUtah.org) will present its fourth-annual Honeybee Festival, which honors Utah’s state symbol—the beehive—and brings together local beekeepers, honey artisans and the public to celebrate the honeybee. According to Slow Food Utah, “The festival focuses on educating and exciting the public about the dynamic role that bees play in our everyday lives and in our food supply.” Activities include crafts and games for kids, workshops on backyard bee-keeping, local honey and food tastings, a live bee demo and more. The Honeybee Festival will be held at the Sorenson Unity Center (1383 S. 900 West) from 1 to 5 p.m. and is free and open to the public.
Quote of the week: The only reason for being a bee that I know of is making honey ... and the only reason for making honey is so I can eat it. —Winnie the Pooh