Market Street Crab, Tea Yoga, Ekamai Thai Curry 

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Feeling Crabby
A reminder: The annual Crab Festival at local Market Street restaurants runs through the end of February. During Crab Fest, Market Street will offer five types of crab, served at least a dozen different ways. It’s an especially bountiful year for Dungeness crab, according to Oregon Crab Commission director Nick Furman, and you’ll find whole Dungeness crabs in the pots at Market Street. Other Crab Festival enticements include crab ravioli, Alaska red king crab legs, center-cut filet crab Oscar, Maryland lump crab cakes and a “Catch-Your-Own-Dungeness-Crab Weekend” contest for two to Newport, Ore. For more info, restaurant locations and such, go online to GINC.com.

Tea Time
Rebecca Sheeran, owner of the Tea Grotto (2030 E. 900 South, 801-466-8255), and Flow Yoga (2065 E. 2100 South, 801-485- 5933) owner Jennifer Ellen Mueller have unveiled a new signature tea blend in honor of Flow Yoga’s regular retreats to Kerala, India. Mueller is currently in Kerala with a group of students to study an Indian martial art called kalari. Flow Yoga Spiced Chai is available both at the Tea Grotto and Flow Yoga’s newly built tea bar. I’m told that it is ayurvedically balancing for all doshas, meaning that, according to Indian medicine, it calms the system. The Spiced Chai tea blend incorporates cardamom, clove, ginger, black tea and various other Indian spices, and is organic and vegan. Flow Yoga’s tea bar also features other Tea Grotto hand-blended, loose-leaf teas with filter lids, organic India teas, hand-made, gluten-free vegan cookies from Connie’s Cookies, and handmade nutrition bars imported from a specialty baker in Brooklyn.

Woot! Woot!
Thai curry aficionados will be pleased to learn that Ekamai Thai Curry has opened next to Bruges Waffles & Frites at 336 W. 300 South. Ekamai is operated by Woot Pangsawan, who used to work for Thai Siam. And hey, you can’t go wrong with curry from someone named Woot! Phone Ekamai at 801-359-8447.

Quote of the week: Sandwich every bit of criticism between two layers of praise. —Mary Kay AshIf you enjoyed this information, please consider signing up for City Weekly's Dining Newsletter to have future dining content delivered to your e-mail inbox.

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