Let Them Eat Steak
On Tuesday, Dec. 4, Utah’s newest steakhouse will be unveiled in Midvale: LongHorn Steakhouse (983 E. Fort Union Blvd., 801-566-3235), which is Utah’s first LongHorn Steakhouse
restaurant. The main attraction, of course, is steak—in particular, signature items like the 30-ounce porterhouse for two and the bone-in outlaw rib-eye. But there are skinnier options than that all-in-one 30-ounce New York strip and
fillet porterhouse, says managing
partner Mike Southworth and Executive Chef Kurt Hankins. LongHorn also offers a Flavorful Under 500 menu
featuring items that weigh in at less than 500 calories, like Napa grilled chicken
with artichoke hearts and roasted
tomatoes. Visit LongHornSteakhouse.com for more information.
Cutting-edge Research @ Zucca
One of the most creative chefs I’ve ever met is Elio Scanu
(Zucca Trattoria, Vivace, Cucina Toscana). His talent is off the hook!
You may know him primarily for his traditional Italian fare, which is
exceptional. However, he’s also extremely
well-versed in modern culinary techniques, like molecular gastronomy. On
Thursday, Nov. 29, beginning at 7 p.m., Scanu and Zucca Trattoria (1479
E. 5600 South, Ogden, MyZucca.com)
will host a wine-pairing dinner with a focus on modern cooking
techniques. The experimental dinner menu is called Di Ricerca (research
menu). The evening
will kick off with an amuse bouche called stuzzichino
(spoon shock) paired with Franciacorta Brut. Other intriguing
dishes and pairings include curry risotto with crispy scallops,
currants, capers, coriander chlorophyll and yogurt fizz paired with
Scarbolo Pinot Grigio XL. There’s also a grilled lamb chop with Marcona
almond veloutée and bergamot-
tea foam paired with Bruno Rocca Barbera D’Alba, and a dessert of mango
& strawberry “lasagna” with vanilla and pepper gelato, lemon and
olive
condiment, and tamarind gel. The cost per person is $45 for food and $25
for the optional wine pairings, plus tax and gratuity. For
reservations, phone
801-475-7077.
Quote of the week: I met a guy who had an interesting job. He was a meat cutter, or a meat slicer ... something like that. I probably butchered his job title. —Jarod Kintz
More by Ted Scheffler
-
Flavor on the Western Front
Nomad Eatery ups the ante for off-airport eats.
- Dec 13, 2017
-
Under the Christmas Tree
Holiday gifts for cooks, foodies and winos
- Dec 6, 2017
-
Spreading the Love
Amour Café creates simple yet scrumptious fare.
- Nov 29, 2017
- More »
Latest in Wine
