Red Kitchen in the House
If you're looking for a way to elevate your holiday (or any other) dining experiences, you may want to consider Red Kitchen, a three-chef collective providing "redefined" dining via private in-home tasting events, underground dinners, social media-driven pop-ups and the like. The three chefs—Nicholas Fahs, Michael Blocher and David Barboza—are all graduates of Hyde Park's Culinary Institute of America, and are working to "break down barriers and re-create conventional restaurant formats." Visit RedKitchenSLC.com for details.
A new Natural Grocers opens in Bountiful at 55 W. 500 South on Saturday, Nov. 21, with free nutrition and educational events scheduled on Saturdays. Founded in 1955 by Margaret and Philip Isely in Golden, Colo., Natural Grocers now has more than 90 locations, all founded upon five principles: nutritional education, highest quality products, affordable pricing, commitment to community, and commitment to employees. Saturday free events begin at 4 p.m., and include A Taste of Fall (Nov. 21), Gluten-Free Holiday Fare (Dec. 5), Taste the Difference Food Standards Make (Dec. 12) and Paleo Fare (Dec. 19). Visit NaturalGrocers.com for more information.
Greeks Bearing Gifts
For those—like me—who were beginning to feel like the Greek dining scene here was becoming a bit stale, it's been a great autumn. As I reported recently in City Weekly, upscale Greek restaurant Manoli's is wowing customers at 402 E. 900 South (ManolisOn9th.com), and Chipotle-style GR Kitchen (EatGRKitchen.com) has opened to provide quality fast-food Greek cuisine to customers at 7702 Union Park Ave. in Midvale. Well, there's more good news for Greek-food fans: Look for a new "quick serve street Greek" food emporium called Padeli's to open soon at 30 E. 300 South in Salt Lake City. It's the creation of the folks behind Greek Souvlaki (GreekSouvlaki.com), which has been voted Best Gyro in City Weekly's "Best of Utah" for more than 15 years.
Quote of the week: If the doctors of today will not become the nutritionists of tomorrow, the nutritionists of today will become the doctors of tomorrow.
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