Tofu Grill, Good Use For Pumpkins | Wine | Salt Lake City | Salt Lake City Weekly

Tofu Grill, Good Use For Pumpkins 

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City Weekly reader Bart Hoenes wishes to share a new discovery. He writes: “It’s called Tofu Grill (6949 S. 1300 East, 801-566-9103). They feature tofu choices of one kind or another. It’s mostly Korean food, with a small menu, but was quite tasty and enjoyable. The presentations were quite wonderful.”

Reporter Stephen Dark knows how to put autumn pumpkins to good use: “The day before a lunch party, I made an Argentine stew called carbonada. Basically, it’s onion, celery, bay leaf, garlic, stewing beef, a few peeled and chopped tomatoes, diced potato and sweet potato and pieces of corn, along with cumin, chili and sweet paprika, and, just to enhance the sweetness of the pumpkin, a few peach slices. Cover all of the above with water, bring to the boil and then simmer for a few hours. The next day, having scooped out the insides of some pumpkins and cooked the cleaned gourds for 45 minutes, I filled them with the stew, put the lids back on and cooked them for another 45 minutes. The rich stew broth rendered the pumpkin flesh particularly complex and flavorful. But it was the sight of the pumpkins— lids still on, steaming at the table—that was the true highlight of the meal.”

We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net

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