Posted // February 6,2012   I'll let you in on a little secret: When I review restaurants, if there is roasted chicken on the menu, I always order it. That's because I figure if a chef can't properly roast a chicken, the rest of his/her dishes don't stand much of chance, either.

Posted // February 6,2012  - Also: Harley & Buck's, Orin Swift Dinner Fans of Vinto and its terrific wood-fired pizzas and other Italian-inspired bistro fare wi ...

Posted // February 3,2012  - Winery's 'epic' links to Utah During the recent Mist:SaltLake “guerilla” gourmet dinners, which were BYOB, I ...

Posted // February 2,2012   I heard a rumor a while back that In-N-Out Burger -- a popular burger chain throughout California, Nevada, Arizona, and, more recently, Utah -- prints bible references on their food packaging. Turns out, it's true.

Posted // February 1,2012   My mind doesn't usually wander toward Vouvray in winter; I tend to think of it as a summertime sipper. However, a buddy of mine showed up at dinner recently with a very charming, winter-worthy Vouvray that's also priced just right.

Posted // January 31,2012  - Italian winemaker comes to Utah Even here in Utah, with restrictive liquor laws that make enjoying the fermented grape a s ...

Posted // January 31,2012  - Cozy eats at Empire Canyon Lodge Utah offers great alpine skiing, so why not also eat the way they do in the Alps? ...

Posted // January 30,2012   With this Sunday's Super Bowl XLVI in mind, I thought I'd share a recipe that is guaranteed to be a hit at your party. Chile Colorado is built around red chiles -- a rich, complex tasting dish that can feature pork or beef.

Posted // January 30,2012  - Also: Meatless Chili, Italy at Lugano One of the more interesting dining experiences in town is one I’ll bet you’ve ...

Posted // January 27,2012  - Pop-up dining comes to SLC “Precious and Few” is a pop song your parents might remember. But, it also des ...

Posted // January 26,2012   In 2010, chef Jonas Otsuji competed in a chef competition put on by the Asian Chamber of Commerce and won. It was that experience which inspired him to create Chef War.

Posted // January 25,2012   Last week during his Utah visit, I had the pleasure of chatting with winemaker Roberto Stucchi while sipping his terrific Chiantis. His winery, Badia a Coltibuono, is located in Tuscany on the edge of the Chianti Classico zone.

Posted // January 24,2012  - Moab Brewery gets canned With all the epic local beers coming from, well, Epic Brewing—along with Uinta, Squa ...

Posted // January 24,2012  - Misses at new Sugar House eatery From the beginning of my visit to Black Widow Cafe, I sensed a disconnect between what the ...

Posted // January 23,2012   For a simple weekday meal, it's hard to beat pan-seared pork chops as the centerpiece. By following a couple of easy techniques, you'll be guaranteed perfect plump and juicy chops every time.

Posted // January 23,2012  - Also: Dickey's BBQ, Slopes Mariano Buglioni is a craftsman who creates stunning wines at his eponymous estate in San ...

Posted // January 22,2012   A wallop of flavor within the realm of food art--as prepared by Chad White of San Diego's Sea Rocket--kicked off Chefdance 2012 last Friday night.

Posted // January 20,2012  - Local artisan foods, from baguettes to beefalo If I read one more newspaper column, magazine article or blog post about the prevalence of ...

Posted // January 19,2012   RE:treat is a Sundance getaway lounge featuring artisanal food and drink from Utah producers during this opening weekend of the 2012 Sundance Film Festival.