Alamexo Food Truck Tasting, Breakfast Bagels and Blintzes and more
Curb-side quality cuisine
By Ted Scheffler @critic1
Passing the Buck
Alamexo (268 S. State, 801-779-4747, Alamexo.com) is well-known for its outstanding, upscale, regional Mexican cuisine crafted by chef/owner Matt Lake. Well, on Thursdays taco lovers can indulge in Matt's mouth-watering tacos at prices as low as—or even lower than—your favorite taco cart. Every Thursday in Alamexo's entryway bar, a meat taco and a vegetarian taco are available for a mere $1 apiece. For that single dollar, bar guests are able to enjoy tacos such as carnitas y salsa verde cruda, tacos flor de calabaza y salsa frijoles y hoja Santa, tacos de bistek y salsa molcajete, and tacos hongos y salsa guajillo. Taco options will change weekly, and a featured bebida (beverage) will also be offered.
Breakfast Bagels and Blintzes
In addition to lunch and dinner, lovers of Feldman's Deli (2005 E. 2700 South, 801-906-0369, FeldmansDeli.com) now have another opportunity to indulge in Feldman's authentic deli fare: breakfast. Tuesday through Saturday, from 8-10:30 a.m., guests can enjoy breakfast items such as bagels (with schmears and spreads), bagel beignets, corned beef hash, blintzes and fried egg sandwiches with Taylor ham for their morning meal. This calls for a hearty mazel tov!
Return of the Celebrity Chef
The James Beard Foundation's "Celebrity Chef Tour" returns to Park City's Riverhorse on Main (540 Main St., 435-649-3536, RiverHorseParkCity.com) on Sept. 24, featuring Chef Seth Adams and other renowned chefs—including a Top Chef fan favorite—who will be teaming up to create a star-studded dinner, with proceeds going to the James Beard Foundation. Confirmed featured chefs include: Seth Adams, co-owner and executive chef for the host restaurant; Bernard Guillas, executive chef of La Jolla Beach and Tennis Club; Tiffany Derry, Dallas-based chef and television personality; Jodie Rogers, director of food and beverage at Deer Valley Resort; Charlie Perry, owner of Eva and Eva's Bakery and Robert Valaika, co-owner and executive chef of Shabu. Tickets are $225, and can be purchased by calling the Riverhorse.
Quote of the week: "I don't like spinach, and I'm glad I don't, because if I liked it, I'd eat it, and I just hate it." —Clarence Darrow
Food Matters 411: tscheffler@cityweekly.net
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