Dining | Food Matters: Market Street Shrimp Festival, Beehive Cheese Congrats & Mandarin Restaurant goes local | Wine | Salt Lake City Weekly

Dining | Food Matters: Market Street Shrimp Festival, Beehive Cheese Congrats & Mandarin Restaurant goes local 

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Fresco provides some special value-added services for customers that would be nice to see in other restaurants around town. After an evening of sampling many menu items along with an assortment of wines by the glass, sommelier Jimmy Santangelo presented us with a customized menu to take home. It wasn’t the regular Fresco menu, but rather a menu of everything we ordered that night. It serves as a good memory jogger later. The custom menus are provided at customers’ request. In addition, some folks want to remember a special bottle of wine they enjoyed for a birthday or anniversary, so Santangelo has a label remover, which allows diners to leave the bottle and take the label home with them. Pretty neat!

The Market Street Shrimp Festival is on at Market Street dining locations through the end of October. These folks serve more than 200,000 pounds of shrimp each year at Market Street, and the chefs have been busy brushing up on their scampi skills—just one of the shrimp specialty dishes running through the end of next month. (GInc.com)

Congratulations to the gang at Beehive Cheese Company. They won first place in the “aged Cheddar” category at the Idaho Milk Producers Association annual meeting and competition for their Beehive Cheese Promontory Cheddar. According to Beehive’s Tim Welsh, a wheel of Promontory Cheddar was auctioned off at the event for $1,600. BeehiveCheese.com.

Mandarin restaurant is helping customers to eat fresh and local by serving locally grown Utah produce such as green beans, zucchini, eggplant, tomatoes and bell peppers from Chase Bangerter & Sons family farm in Bountiful. The homemade dessert menu is also full of locally grown fruit. So when you order green beans in black bean sauce, you know where they came from! (MandarinUtah.com)

Quote of the week: Promises and pie crusts are made to be broken. —Jonathan Swift

Send Food Matters info to teds@xmission.com.

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