New Yorker Cafe, Utah Asian Chamber Cook-Off & Bayleaf Cafe 

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Four buck bites
The new café menu at the New Yorker Café features café snacks with prices as low as $4 each. Some of the new café menu snacks include marinated mixed olives, slow-roasted Roma tomatoes with fresh mozzarella and avocado, homemade veal meatballs, ahi tuna-avocado tartare, lamb sliders and smoked trout dip. The Café at the New Yorker is located at 60 W. Market Street. Phone 801-363-0166 for reservations or visit NewYorkerSLC.com.

Asian cook-off
On Monday, October 19, the Utah Asian Chamber will host a free Iron Chef-style cook-off between six local Asian restaurants. The event will be held at the Viking Cooking School (at Kimball Distributing, 2233 S. 300 East). The concept is to highlight Asian-American cuisine being cooked in Utah at Asian-American-owned small businesses. The six restaurants participating in the Asian Cook-off are Himalayan Kitchen, Ho Ho Gourmet, Café Trang, J. Wong’s Asian Bistro, Bangkok Thai and Bombay House. Each chef and restaurant will provide and demonstrate one authentic Asian dish for 150 people to sample. To be one of the 150 invited guests (it’s free) you must RSVP first to UtahAsianChamber@gmail.com. First come, first served.

New on Main
The Bayleaf Café has opened on Main Street (159 S. Main, 801-359-8490) serving a combination of Southern cuisine (BBQ shrimp & grits, fried catfish, chicken & dumplings) along with a smattering of Filipino food (e.g. chicken adobo). I thought this combination was pretty odd until I learned that the couple that owns the Bayleaf Cafe are from Alabama and the Philippines. Now it makes perfect sense! The Bayleaf is open 24 hours on Friday and Saturdays. Check out its menu at Bayleaf-Café.com.

Quote of the week: Many aspects of my method are based on my feeling and experience. For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it—and, more important, I like to give it. – Julia Child

Send Food Matters tips & information to tscheffler@cityweekly.net

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