Local Talent Goes Big | Wine | Salt Lake City Weekly

Local Talent Goes Big 

Also: St. Paddy's in Midway

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Local Talent Goes Big
It’s been a good month for local talent—chefs, cooks and artisans, in particular. Here’s a catch-up on the news: First, Cristiano Creminelli’s artisan salami was recognized in Bon Appetit magazine, as the magazine named Creminelli Fine Meats one of the 2012 Tastemakers—“visionaries who are making our lives so delicious.” Then, Forage’s Viet Pham was selected to appear on Food Network’s Extreme Chef. Even as I write this, he is being whisked away to an undisclosed location somewhere on the planet for a month of filming for the show’s second season. Also, The Copper Onion’s Ryan Lowder was chosen as a contender for Food & Wine magazine’s The People’s Best New Chef, Southwest region, along with nine other chefs. In 2011, Forage’s Viet Pham and Bowman Brown were nominated, along with Michael Richey of Pago.

Finally, two Utahns—Cameron Bailey from Salt Lake City and West Jordan’s Elizabeth DeHart—were named as part of 100 finalists to compete in the 45th Pillsbury Bake-Off Contest this month in Orlando, Fla., for a $1 million grand prize. Dehart submitted a recipe for falafel sandwiches with fire-roasted tomato aioli, while Bailey will cook bacon-chicken sliders with raspberry-onion spread. Good luck to all these talented locals!

St. Paddy’s in Midway
Looking to get out of town for St. Patrick’s Day? On Saturday, March 17, Midway’s Blue Boar Inn & Restaurant (1235 Warm Springs Road) will offer Irish dishes in addition to its regular winter menu. Chef Eric May is cooking up Irish-inspired dishes such as traditional soda bread and mussels in Guinness cream, corned beef & cabbage, Guinness-braised veal short ribs, bangers & champ and for dessert: Bailey’s Irish Cream cheesecake. The Blue Boar also offers an extensive list of Irish whiskeys and beers. For reservations, call the Blue Boar Inn at 888-650-1400 or visit TheBlueBoarInn.com.

Quote of the week: Even if I set out to make a film about fillet of sole, it would be about me. —Federico Fellini

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