The much-delayed opening of Tipica restaurant took place on Wednesday. It’s a Tony and Matt Caputo restaurant project featuring the talented chef, Adam Kreisel, formerly of The Globe by Moonlight, Sundance Tree Room and Acme Burger Co. Billed as a “nose to tail” restaurant, Kreisel intends to use every part of an animal, not just specially ordered cuts such as tenderloins or filets. According to Matt Caputo, Tipica’s regional cuisine will also be based on ingredients from Utah’s sustainable (and organic, when possible), artisan farmers, cheesemakers, meat producers and such. Tipica is open for dinner only, located at Tony Caputo’s Market & Deli, 314 W. 300 South. For reservations, phone 801-328-0222 or visit online at TipicaCaputo.com.
Eating closer to home
In response to a growing number of “eco-friendly” requests from customers, Cuisine Unlimited—which specializes in gourmet, off-premise catering— has created a special “100-mile menu” in support of the “Utah First” movement. Cuisine Unlimited executive chef Steve Ullibari is partnering with local farmers and other local food producers to source foods grown within a hundred mile radius of Salt Lake City. By contrast, supermarket foods travel an average of 1,500 miles and use 17 times more oil and gas than food produced and purchased locally. In addition to procuring foods from local sources, Cuisine Unlimited is retooling its operations by conserving and recycling, including cutting paper consumption by 30 percent and using solar panels for the catering kitchen. For more information visit CuisineUnlimited.com.
Quote of the week: Ask not what you can do for your country. Ask what’s for lunch. –Orson Welles
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