Lammers in Top 10, Students cook! | Wine | Salt Lake City Weekly

Lammers in Top 10, Students cook! 

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The International Culinary School at The Art Institute of Salt Lake City (AISLC) has opened a new student-run, fine-dining restaurant called The Savory Palate. The restaurant will be open to the public (by reservation only) Tuesdays and Wednesdays from 11:30 a.m. to 1 p.m. Guided by AISLC culinary academic director Frank Krause, students will prepare and serve a five-star menu where guests will enjoy a three-course dining experience for $12.95 each (appetizer, entrée and dessert). “The creation of an educational dining lab that serves the public provides our students with a level of growth and opportunity unmatched by other culinary schools,” said Krause. The Savory Palate is located on the second floor of AISLC’s Draper campus, located at 121 W. Election Road. Reservations can be made by phoning 801-601-4769.

Raymond Lammers, executive pastry chef at Stein Eriksen Lodge in Deer Valley, has been named by the editors of Dessert Professional magazine as one of 2009’s Ten Best Pastry Chefs in America. Lammers joins some very prestigious company: Among the 2009 winners were chefs from New York City’s Restaurant Daniel, Per Se, Gotham Bar & Grill, Olives, WD-50, and also Mina Restaurant Group and the Wynn Resort in Las Vegas. Dessert Professional is the premier magazine for the professional pastry chef in the United States, so this is a big deal. And, trust me, Lammers might not just be one of the best American pastry chefs (although he’s from Holland). In my opinion, he’s one of the best on the planet! His chocolates, made in-house, are phenomenal. My favorites include his dark chocolate with sea-salt-flavored ganache, the lychee-strawberry, and his amazing dark chocolate curry. The hazelnut Drambuie doesn’t suck, either. Taste Lammers’ wares at Stein Eriksen Lodge, located at 7700 Stein Way in Deer Valley. Phone 435-649-3700 for reservations.

Quote of the week: At the end of every diet, the path curves back toward the trough. —Mason Cooley

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