Let Them Eat Steak
On Tuesday, Dec. 4, Utah’s newest steakhouse will be unveiled in Midvale: LongHorn Steakhouse (983 E. Fort Union Blvd., 801-566-3235), which is Utah’s first LongHorn Steakhouse restaurant. The main attraction, of course, is steak—in particular, signature items like the 30-ounce porterhouse for two and the bone-in outlaw rib-eye. But there are skinnier options than that all-in-one 30-ounce New York strip and fillet porterhouse, says managing partner Mike Southworth and Executive Chef Kurt Hankins. LongHorn also offers a Flavorful Under 500 menu featuring items that weigh in at less than 500 calories, like Napa grilled chicken with artichoke hearts and roasted tomatoes. Visit LongHornSteakhouse.com for more information.
Cutting-edge Research @ Zucca
One of the most creative chefs I’ve ever met is Elio Scanu (Zucca Trattoria, Vivace, Cucina Toscana). His talent is off the hook! You may know him primarily for his traditional Italian fare, which is exceptional. However, he’s also extremely well-versed in modern culinary techniques, like molecular gastronomy. On Thursday, Nov. 29, beginning at 7 p.m., Scanu and Zucca Trattoria (1479 E. 5600 South, Ogden, MyZucca.com) will host a wine-pairing dinner with a focus on modern cooking techniques. The experimental dinner menu is called Di Ricerca (research menu). The evening will kick off with an amuse bouche called stuzzichino (spoon shock) paired with Franciacorta Brut. Other intriguing dishes and pairings include curry risotto with crispy scallops, currants, capers, coriander chlorophyll and yogurt fizz paired with Scarbolo Pinot Grigio XL. There’s also a grilled lamb chop with Marcona almond veloutée and bergamot- tea foam paired with Bruno Rocca Barbera D’Alba, and a dessert of mango & strawberry “lasagna” with vanilla and pepper gelato, lemon and olive condiment, and tamarind gel. The cost per person is $45 for food and $25 for the optional wine pairings, plus tax and gratuity. For reservations, phone 801-475-7077.
Quote of the week: I met a guy who had an interesting job. He was a meat cutter, or a meat slicer ... something like that. I probably butchered his job title. —Jarod Kintz