National Philly Cheesesteak Month & Americaâ%uFFFD%uFFFDs â%uFFFD%uFFFDHottestâ%uFFFD%uFFFD Firehouse Cook | Wine | Salt Lake City | Salt Lake City Weekly

National Philly Cheesesteak Month & Americaâ%uFFFD%uFFFDs â%uFFFD%uFFFDHottestâ%uFFFD%uFFFD Firehouse Cook 

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Say cheese(steak)
nYou probably weren’t aware, but January is National Philly Cheesesteak Month and through Feb. 8, Charley’s Grilled Subs (aka Charley’s Steakery) is celebrating by donating a portion of each sub sold to the National Kidney Foundation. Charley’s got involved with the National Kidney Foundation after Marcus Gilbert, the franchisee of Charley’s Grilled Subs in Orem’s University Mall, took a day off from making cheesesteaks last fall to donate a kidney to his 16-year-old employee, Juan Delgado. Delgado was suffering from life-threatening kidney failure until Gilbert literally gave him the gift of life. If you’d like to make a monetary donation to help offset the $100,000 hospital bill for the transplant, you can do so at the Charley’s in Orem’s University Mall and at other Utah Charley’s Grilled Subs locations, which are at the Layton Mall, Sandy’s South Town Center, and the food court at Hill AFB. You can find Charley’s on the Web at Charleys.com

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Where there’s fire
nAnthony (Tony) Stowe—a Sandy resident and firefighter with the Salt Lake City Fire Station—has a chance next week to be named America’s “Hottest” Firehouse Cook at the fifth annual National Tabasco Cook & Ladder Competition to be held in New York City. Stowe will go head-to-head with nine other firefighters from around the country, serving up his signature Tabasco Lamb Burger. The grand prize is $10,000, second prize is $5,000, and third prize is $2,000, which will buy a lot of Tabasco sauce (Tabasco.com). One of the secrets to Tony’s incendiary lamb burger is “putting a hole in the middle of the patty,” along with the use of Tabasco Jalapeño Pepper Jelly and Tabasco Green Chili Sauce.

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Quote of the week: Fine words butter no parsnips. —Walter Scott

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Send Food Matters tips & info to tscheffler@cityweekly.net

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