To contact us Click HERE
Chocolate fans can enjoy their favorite treat Friday night while raising money to help the world's children. A Shot of Chocolate party will take place at Caputo’s Deli, 314 W. 300 South in Salt Lake City on November 2 at 7:30 p.m.The proceeds from the event will benefit Shot@ Life, a campaign of the United Nations Foundation that champions vaccines as the most cost-effective way to prevent childhood deaths in developing countries.“Organizing and planning this fundraiser makes chocolate seem a little sweeter,” said Gina Baker, the Shot of Chocolate party’s organizer. “Through the appeal of chocolate, we can help spread the word about the power of vaccines to save lives.”For a suggested donation of $20, guests will receive a custom shot glass and sample products from local chocolatiers, such as Amano Chocolate, Chocolot, Dessert Bites, Food of the Gods, Hatch Family Chocolates Millcreek Cacao, Butcher's Bunches and the Chocolate Conspiracy. There will also be a prize drawing for numerous giveaways.Organizer Gina Baker, who is both a nurse and chocolate lover, said that 1.5 million children in developing countries die from vaccine preventable diseases each year. Interestingly, some of those countries, such as Ghana and the Ivory Coast, are in the world's chocolate-growing belt, which extends between 20 degrees north and 20 degrees south of the equator."I've been to Ghana, and kids definitely can use vaccinations there," she said. Baker writes about chocolate on her blog, My Chocolate Peaces, at http://www.mychocolatepeaces.com. As she researched more about how fine chocolate is made, she became aware of social and ethical issues surrounding chocolate production. Cocoa farmers labor in deplorable conditions and are paid very little. Children are often forced into labor."A lot of people want to do good, but some organizations can really do something definitive to help save lives," she said. "When I asked some of the chocolate makers here about being involved, they were amazing, they all said yes, no questions asked. They totally want to give back to those countries." Local businesses donated the venue, products, and prizes for the party so that 100 percent of the ticket fees can be donated to Shot@ Life.She said the suggested donation is $20, because that would provide a vaccinations for a single child in need.To purchase tickets, visit shotofchocolate.com. To learn more about the Shot@Life Campaign, visit ShotAtLife.org.
30 Kasım 2012 Cuma
Sam's Club Holiday Sampling
To contact us Click HERE
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
Leslie Fiet of Mini's Cupcakes Wins "Cupcake Wars"
To contact us Click HERE
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
Leslie Fiet waits during filming of "Cupcake Wars." |
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
World's Best Burger: Utah's Lucky 13
To contact us Click HERE
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Tom Call Appointed as New Grand America Chef de Cuisine
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Grand America Hotels & Resorts CEO Bruce Fery announced the appointment of chef Tom Call as chef de cuisine for the Grand America Hotel, the collection’s flagship property and Salt Lake City’s only AAA five diamond hotel.“We are extremely pleased to welcome Chef Call,” said Phillip Yates, Executive Chef at the Grand America. “He is a classically trained chef with imagination, passion and experience across many different cuisines, and thus a perfect fit for our culinary team.”A native of California’s gold country, Call graduated from California Culinary Academy and interned in Lucca, Italy, where he fine-tuned his European cuisine skills and learned first-hand how to infuse each dining experience with a spirit of “la bella vita.” Call worked for over a decade in San Francisco's finest Michelin-starred restaurants. He served as saucier at Campton Place, and sous chef for Coi, Aqua, One Market and the San Francisco Hotel Monaco. Most recently, Call was chef for Trio Restaurant Group in Salt Lake City.
Grand America Hotels & Resorts CEO Bruce Fery announced the appointment of chef Tom Call as chef de cuisine for the Grand America Hotel, the collection’s flagship property and Salt Lake City’s only AAA five diamond hotel.“We are extremely pleased to welcome Chef Call,” said Phillip Yates, Executive Chef at the Grand America. “He is a classically trained chef with imagination, passion and experience across many different cuisines, and thus a perfect fit for our culinary team.”A native of California’s gold country, Call graduated from California Culinary Academy and interned in Lucca, Italy, where he fine-tuned his European cuisine skills and learned first-hand how to infuse each dining experience with a spirit of “la bella vita.” Call worked for over a decade in San Francisco's finest Michelin-starred restaurants. He served as saucier at Campton Place, and sous chef for Coi, Aqua, One Market and the San Francisco Hotel Monaco. Most recently, Call was chef for Trio Restaurant Group in Salt Lake City.
29 Kasım 2012 Perşembe
Grandpa Jay's Funeral
To contact us Click HERE
Preparing for military rites.
My dad's funeral was today. I'm going to write more about this, but it was quite a day, with a roller coaster of emotions, seeing friends and family. We shared many memories, tears and even some laughs. For now I just want to post some photos.
Grandkids and great-grandkids of Jay Milton Sagers. |
Preparing for military rites. |
Preparing for military rites.
My siblings - Nate, Hallie, Christi, Matt (me) and Travis. |
My family- Kim, me, Jess, Jayden, Stephanie, Amy, Anthony, Jacklyn, Eric, Lonn and Chelsea. |
My niece and nephew, Brittany and Austin Keller. |
Taking a moment by Grandpa's casket. |
The flowers from grandkids and great-grandkids with Dad's boots and rope entwined. |
Kim and I bid farewell to Dad at the cemetery. |
Dad's many shooting honors, including a letter from Charlton Heston. |
Nate and Truth Ann's family. |
More of Dad's photos and honors. |
Matt and Janice's family. |
Christi and Jerry's family. |
Hallie's family - Austin and Brittany. |
Matt, Christi and me with Dad in 2011. We already miss you! |
Shot of Chocolate Fundraiser at Caputo's Nov. 2
To contact us Click HERE
Chocolate fans can enjoy their favorite treat Friday night while raising money to help the world's children. A Shot of Chocolate party will take place at Caputo’s Deli, 314 W. 300 South in Salt Lake City on November 2 at 7:30 p.m.The proceeds from the event will benefit Shot@ Life, a campaign of the United Nations Foundation that champions vaccines as the most cost-effective way to prevent childhood deaths in developing countries.“Organizing and planning this fundraiser makes chocolate seem a little sweeter,” said Gina Baker, the Shot of Chocolate party’s organizer. “Through the appeal of chocolate, we can help spread the word about the power of vaccines to save lives.”For a suggested donation of $20, guests will receive a custom shot glass and sample products from local chocolatiers, such as Amano Chocolate, Chocolot, Dessert Bites, Food of the Gods, Hatch Family Chocolates Millcreek Cacao, Butcher's Bunches and the Chocolate Conspiracy. There will also be a prize drawing for numerous giveaways.Organizer Gina Baker, who is both a nurse and chocolate lover, said that 1.5 million children in developing countries die from vaccine preventable diseases each year. Interestingly, some of those countries, such as Ghana and the Ivory Coast, are in the world's chocolate-growing belt, which extends between 20 degrees north and 20 degrees south of the equator."I've been to Ghana, and kids definitely can use vaccinations there," she said. Baker writes about chocolate on her blog, My Chocolate Peaces, at http://www.mychocolatepeaces.com. As she researched more about how fine chocolate is made, she became aware of social and ethical issues surrounding chocolate production. Cocoa farmers labor in deplorable conditions and are paid very little. Children are often forced into labor."A lot of people want to do good, but some organizations can really do something definitive to help save lives," she said. "When I asked some of the chocolate makers here about being involved, they were amazing, they all said yes, no questions asked. They totally want to give back to those countries." Local businesses donated the venue, products, and prizes for the party so that 100 percent of the ticket fees can be donated to Shot@ Life.She said the suggested donation is $20, because that would provide a vaccinations for a single child in need.To purchase tickets, visit shotofchocolate.com. To learn more about the Shot@Life Campaign, visit ShotAtLife.org.
Chocolate fans can enjoy their favorite treat Friday night while raising money to help the world's children. A Shot of Chocolate party will take place at Caputo’s Deli, 314 W. 300 South in Salt Lake City on November 2 at 7:30 p.m.The proceeds from the event will benefit Shot@ Life, a campaign of the United Nations Foundation that champions vaccines as the most cost-effective way to prevent childhood deaths in developing countries.“Organizing and planning this fundraiser makes chocolate seem a little sweeter,” said Gina Baker, the Shot of Chocolate party’s organizer. “Through the appeal of chocolate, we can help spread the word about the power of vaccines to save lives.”For a suggested donation of $20, guests will receive a custom shot glass and sample products from local chocolatiers, such as Amano Chocolate, Chocolot, Dessert Bites, Food of the Gods, Hatch Family Chocolates Millcreek Cacao, Butcher's Bunches and the Chocolate Conspiracy. There will also be a prize drawing for numerous giveaways.Organizer Gina Baker, who is both a nurse and chocolate lover, said that 1.5 million children in developing countries die from vaccine preventable diseases each year. Interestingly, some of those countries, such as Ghana and the Ivory Coast, are in the world's chocolate-growing belt, which extends between 20 degrees north and 20 degrees south of the equator."I've been to Ghana, and kids definitely can use vaccinations there," she said. Baker writes about chocolate on her blog, My Chocolate Peaces, at http://www.mychocolatepeaces.com. As she researched more about how fine chocolate is made, she became aware of social and ethical issues surrounding chocolate production. Cocoa farmers labor in deplorable conditions and are paid very little. Children are often forced into labor."A lot of people want to do good, but some organizations can really do something definitive to help save lives," she said. "When I asked some of the chocolate makers here about being involved, they were amazing, they all said yes, no questions asked. They totally want to give back to those countries." Local businesses donated the venue, products, and prizes for the party so that 100 percent of the ticket fees can be donated to Shot@ Life.She said the suggested donation is $20, because that would provide a vaccinations for a single child in need.To purchase tickets, visit shotofchocolate.com. To learn more about the Shot@Life Campaign, visit ShotAtLife.org.
Sam's Club Holiday Sampling
To contact us Click HERE
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
Leslie Fiet of Mini's Cupcakes Wins "Cupcake Wars"
To contact us Click HERE
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
Leslie Fiet waits during filming of "Cupcake Wars." |
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
World's Best Burger: Utah's Lucky 13
To contact us Click HERE
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
28 Kasım 2012 Çarşamba
How to Survive a Photoshoot with Kids!
To contact us Click HERE
It is getting late in the season now, so if you haven't gotten family photos yet and you want to -- HURRY! Here are a few of my best tips for making it through the photosession without breakdowns and sadness.
1. Make sure your child has been well fed and well rested before the shoot. The worst time for a photoshoot is naptime!
2. Feel free to dress your child in super cute clothing! However, if they really don't want to wear a hat or certain uncomfortable shoes, don't make them. They will much better expressions and have more fun if they are comfortable.
3. When you arrive, we will start with some casual photos. As parents, you can step back for a few minutes and let your child play and get used to having me around with a camera. If they are scared however, feel free to hold and cuddle them for a little bit. I can get cute shots of that too!
4. When it comes to posing family shots, the best way to get great photos with everyone smiling and looking at the camera is to have the adults stay as still as possible and keep smiling and laughing while looking at camera. Just imagine your husband (or wife) is literally within the camera lens looking back at your from down the wedding aisle. That's the look we need your eyes. Just keep shooting love daggers at the camera and ignore everything your children are doing. I know this is very hard! However, if the parents are great in every shot, it is easy for me to take care of making sure baby is happy and looking the right direction. I will worry about those kiddos! You just keep shooting love daggers!
5. Have fun! The best photos are taken when you are genuinely having fun with your kiddos! You will be playing more of an "acting" role than model role at the shoot. Don't worry about being in the perfect position...I'll give you little instructions throughout the shoot to make you look your best. If you concentrate on acting like you are having a great time, it will make fantastic photos!
BONUS tip: Bribing is ok just this once. Whether it is a lollipop or a new toy, bad parenting (read: serious bribing) can make for great photos. If you have to break out a lollipop and wave it behind my head while I'm taking photos of your kid -- that is ok ;)
Want to try a DIY photo session with your kids? Keep reading HERE!
1. Make sure your child has been well fed and well rested before the shoot. The worst time for a photoshoot is naptime!
2. Feel free to dress your child in super cute clothing! However, if they really don't want to wear a hat or certain uncomfortable shoes, don't make them. They will much better expressions and have more fun if they are comfortable.
3. When you arrive, we will start with some casual photos. As parents, you can step back for a few minutes and let your child play and get used to having me around with a camera. If they are scared however, feel free to hold and cuddle them for a little bit. I can get cute shots of that too!
4. When it comes to posing family shots, the best way to get great photos with everyone smiling and looking at the camera is to have the adults stay as still as possible and keep smiling and laughing while looking at camera. Just imagine your husband (or wife) is literally within the camera lens looking back at your from down the wedding aisle. That's the look we need your eyes. Just keep shooting love daggers at the camera and ignore everything your children are doing. I know this is very hard! However, if the parents are great in every shot, it is easy for me to take care of making sure baby is happy and looking the right direction. I will worry about those kiddos! You just keep shooting love daggers!
5. Have fun! The best photos are taken when you are genuinely having fun with your kiddos! You will be playing more of an "acting" role than model role at the shoot. Don't worry about being in the perfect position...I'll give you little instructions throughout the shoot to make you look your best. If you concentrate on acting like you are having a great time, it will make fantastic photos!
BONUS tip: Bribing is ok just this once. Whether it is a lollipop or a new toy, bad parenting (read: serious bribing) can make for great photos. If you have to break out a lollipop and wave it behind my head while I'm taking photos of your kid -- that is ok ;)
Want to try a DIY photo session with your kids? Keep reading HERE!
Sam's Club Holiday Sampling
To contact us Click HERE
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
Leslie Fiet of Mini's Cupcakes Wins "Cupcake Wars"
To contact us Click HERE
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
Leslie Fiet waits during filming of "Cupcake Wars." |
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
World's Best Burger: Utah's Lucky 13
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Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Utah Woman Turned Down Sunday Cook-Off Worth $50,000
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Would you turn down a chance to win $50,000 because the competition was held on a Sunday?
That was the decision facing Carmell Child, a Mormon mother from Ferron, Utah. My column in the Deseret News talks about her choice to walk away from the finals of the World Food Championships in Las Vegas.
"And because I teach my children that the Sabbath is a sacred day, I opted out of the Sunday competition for the $50,000," said Childs, a member of The Church of Jesus Christ of Latter-day Saints. "On Sunday morning, we packed up our bags and drove home to Ferron. I'll admit it wasn't easy at all, but I believe that with great sacrifice comes great blessings."This is the same World Food Championships, held at Caesar's Palace Nov. 1-4, where Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship. After I wrote about Lucky 13's win in a previous column , I received an email from one of Childs' friends letting me know that Childs was the $10,000 winner of the World Recipe Championship. (Childs isn't one to toot her own horn.)A first-time event at Caesar's Palace, the World Food Championships consisted of seven different categories — burger, barbecue, chili, sandwich, chef, side-dish and recipe. The winner of each contest received $10,000.In the "Final Table" round, all the champions from the seven different contests then competed for the grand champion prize of $50,000. All except Childs, that is.Childs is a home cook who has already won a few recipe contests. Her Cherry Chicken Bacon Burger won a $20,000 family reunion in Smucker's Spreading Family Traditions Recipe and Essay Contest. She also won Del Monte's Crown the Cook recipe contest with her Mandarin Tin-Can Tower Cake last summer.Her previous wins qualified her to compete in three different categories of the World Food Championships, but Childs could pick only one. Del Monte offered to sponsor her in the recipe category, paying the entry fee and money for ingredients. "Initially I hadn't realized that all category champions would then be invited to compete at the final table on Sunday, but I never in my wildest dreams thought I would make it that far," Childs said. "My goal was to make the top 10 and come home with at least $1,000. It was a battle of the average Joes versus the pros. There were so many professional chefs and restaurant owners in my category that I thought it would be a great achievement to make it even that far!"She won Round One with White Chocolate Apricot Sunrise pastries, featuring Del Monte apricots. (The WFC is compiling a cookbook of all the winning recipes, so she is unable to share it in my column.)The top 10 finalists battled it out for title of Recipe Champion, she had to cook something for a "tapas" theme. She made Sweet Cherry Baby Bellas — stuffed baby bell peppers with a mixture of bacon, onions, cream cheese, cherries and peppers.To her surprise, she won the World Recipe Champion title and $10,000. This gave her a berth in Sunday's "Final Table."But Child had already decided that, "if by some crazy chance I found myself in the position to compete for the $50,000 on Sunday, I would have to turn it down," she said. "I've always been taught by my parents to keep the Sabbath day holy, and that by doing so I will be blessed. I see my big win as the blessing for making this decision previously."When she informed the World Food Championships staff, "The WFC asked me to sleep on my decision before passing up such an amazing opportunity. They were very respectful of my decision, and they sent a Canadian BBQ team in my place to compete, because they had the second highest score in the recipe category."The $50,000 grand championship was won by Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.But Childs left with her World Recipe Champion trophy, a $10,000 check and a lot of good memories.
That was the decision facing Carmell Child, a Mormon mother from Ferron, Utah. My column in the Deseret News talks about her choice to walk away from the finals of the World Food Championships in Las Vegas.
"And because I teach my children that the Sabbath is a sacred day, I opted out of the Sunday competition for the $50,000," said Childs, a member of The Church of Jesus Christ of Latter-day Saints. "On Sunday morning, we packed up our bags and drove home to Ferron. I'll admit it wasn't easy at all, but I believe that with great sacrifice comes great blessings."This is the same World Food Championships, held at Caesar's Palace Nov. 1-4, where Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship. After I wrote about Lucky 13's win in a previous column , I received an email from one of Childs' friends letting me know that Childs was the $10,000 winner of the World Recipe Championship. (Childs isn't one to toot her own horn.)A first-time event at Caesar's Palace, the World Food Championships consisted of seven different categories — burger, barbecue, chili, sandwich, chef, side-dish and recipe. The winner of each contest received $10,000.In the "Final Table" round, all the champions from the seven different contests then competed for the grand champion prize of $50,000. All except Childs, that is.Childs is a home cook who has already won a few recipe contests. Her Cherry Chicken Bacon Burger won a $20,000 family reunion in Smucker's Spreading Family Traditions Recipe and Essay Contest. She also won Del Monte's Crown the Cook recipe contest with her Mandarin Tin-Can Tower Cake last summer.Her previous wins qualified her to compete in three different categories of the World Food Championships, but Childs could pick only one. Del Monte offered to sponsor her in the recipe category, paying the entry fee and money for ingredients. "Initially I hadn't realized that all category champions would then be invited to compete at the final table on Sunday, but I never in my wildest dreams thought I would make it that far," Childs said. "My goal was to make the top 10 and come home with at least $1,000. It was a battle of the average Joes versus the pros. There were so many professional chefs and restaurant owners in my category that I thought it would be a great achievement to make it even that far!"She won Round One with White Chocolate Apricot Sunrise pastries, featuring Del Monte apricots. (The WFC is compiling a cookbook of all the winning recipes, so she is unable to share it in my column.)The top 10 finalists battled it out for title of Recipe Champion, she had to cook something for a "tapas" theme. She made Sweet Cherry Baby Bellas — stuffed baby bell peppers with a mixture of bacon, onions, cream cheese, cherries and peppers.To her surprise, she won the World Recipe Champion title and $10,000. This gave her a berth in Sunday's "Final Table."But Child had already decided that, "if by some crazy chance I found myself in the position to compete for the $50,000 on Sunday, I would have to turn it down," she said. "I've always been taught by my parents to keep the Sabbath day holy, and that by doing so I will be blessed. I see my big win as the blessing for making this decision previously."When she informed the World Food Championships staff, "The WFC asked me to sleep on my decision before passing up such an amazing opportunity. They were very respectful of my decision, and they sent a Canadian BBQ team in my place to compete, because they had the second highest score in the recipe category."The $50,000 grand championship was won by Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.But Childs left with her World Recipe Champion trophy, a $10,000 check and a lot of good memories.
27 Kasım 2012 Salı
Shot of Chocolate Fundraiser at Caputo's Nov. 2
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Chocolate fans can enjoy their favorite treat Friday night while raising money to help the world's children. A Shot of Chocolate party will take place at Caputo’s Deli, 314 W. 300 South in Salt Lake City on November 2 at 7:30 p.m.The proceeds from the event will benefit Shot@ Life, a campaign of the United Nations Foundation that champions vaccines as the most cost-effective way to prevent childhood deaths in developing countries.“Organizing and planning this fundraiser makes chocolate seem a little sweeter,” said Gina Baker, the Shot of Chocolate party’s organizer. “Through the appeal of chocolate, we can help spread the word about the power of vaccines to save lives.”For a suggested donation of $20, guests will receive a custom shot glass and sample products from local chocolatiers, such as Amano Chocolate, Chocolot, Dessert Bites, Food of the Gods, Hatch Family Chocolates Millcreek Cacao, Butcher's Bunches and the Chocolate Conspiracy. There will also be a prize drawing for numerous giveaways.Organizer Gina Baker, who is both a nurse and chocolate lover, said that 1.5 million children in developing countries die from vaccine preventable diseases each year. Interestingly, some of those countries, such as Ghana and the Ivory Coast, are in the world's chocolate-growing belt, which extends between 20 degrees north and 20 degrees south of the equator."I've been to Ghana, and kids definitely can use vaccinations there," she said. Baker writes about chocolate on her blog, My Chocolate Peaces, at http://www.mychocolatepeaces.com. As she researched more about how fine chocolate is made, she became aware of social and ethical issues surrounding chocolate production. Cocoa farmers labor in deplorable conditions and are paid very little. Children are often forced into labor."A lot of people want to do good, but some organizations can really do something definitive to help save lives," she said. "When I asked some of the chocolate makers here about being involved, they were amazing, they all said yes, no questions asked. They totally want to give back to those countries." Local businesses donated the venue, products, and prizes for the party so that 100 percent of the ticket fees can be donated to Shot@ Life.She said the suggested donation is $20, because that would provide a vaccinations for a single child in need.To purchase tickets, visit shotofchocolate.com. To learn more about the Shot@Life Campaign, visit ShotAtLife.org.
Chocolate fans can enjoy their favorite treat Friday night while raising money to help the world's children. A Shot of Chocolate party will take place at Caputo’s Deli, 314 W. 300 South in Salt Lake City on November 2 at 7:30 p.m.The proceeds from the event will benefit Shot@ Life, a campaign of the United Nations Foundation that champions vaccines as the most cost-effective way to prevent childhood deaths in developing countries.“Organizing and planning this fundraiser makes chocolate seem a little sweeter,” said Gina Baker, the Shot of Chocolate party’s organizer. “Through the appeal of chocolate, we can help spread the word about the power of vaccines to save lives.”For a suggested donation of $20, guests will receive a custom shot glass and sample products from local chocolatiers, such as Amano Chocolate, Chocolot, Dessert Bites, Food of the Gods, Hatch Family Chocolates Millcreek Cacao, Butcher's Bunches and the Chocolate Conspiracy. There will also be a prize drawing for numerous giveaways.Organizer Gina Baker, who is both a nurse and chocolate lover, said that 1.5 million children in developing countries die from vaccine preventable diseases each year. Interestingly, some of those countries, such as Ghana and the Ivory Coast, are in the world's chocolate-growing belt, which extends between 20 degrees north and 20 degrees south of the equator."I've been to Ghana, and kids definitely can use vaccinations there," she said. Baker writes about chocolate on her blog, My Chocolate Peaces, at http://www.mychocolatepeaces.com. As she researched more about how fine chocolate is made, she became aware of social and ethical issues surrounding chocolate production. Cocoa farmers labor in deplorable conditions and are paid very little. Children are often forced into labor."A lot of people want to do good, but some organizations can really do something definitive to help save lives," she said. "When I asked some of the chocolate makers here about being involved, they were amazing, they all said yes, no questions asked. They totally want to give back to those countries." Local businesses donated the venue, products, and prizes for the party so that 100 percent of the ticket fees can be donated to Shot@ Life.She said the suggested donation is $20, because that would provide a vaccinations for a single child in need.To purchase tickets, visit shotofchocolate.com. To learn more about the Shot@Life Campaign, visit ShotAtLife.org.
Sam's Club Holiday Sampling
To contact us Click HERE
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
One of the fun things about shopping at a price club is all the little samples you can taste-test as you move from aisle to aisle. Next weekend, Sam's Clubs across the state, including Provo (1313 S. University Ave.) and Salt Lake City (1905 S. 300 W.) will be kicking off the season with the 10th annual Holiday Taste of Sam’s Club event. Scheduled for November 16-18, from 12 p.m. to 5 p.m. each day, you can sample your way through some holiday foods, including - Gourmet-to-go cookies, Artisan Fresh pies and pre-sliced cheesecakes from the Cheesecake Factory--these both make extra special holiday desserts and tasteful hostess gifts.· Ready-made appetizers from chicken & bacon bruschetta to bacon-wrapped shrimp. These make last-minute entertaining a breeze...just pop in the oven and welcome guests with a delicious snack.· Fresh meats – from hickory-smoked and spiral-sliced ham to savory sirloin and leg of lamb—these are must-have crowd-pleasers, spot on as a main course and delectable as leftovers.
“Tastes ‘n’ Tips” associates also will be on hand to recommend recipes and beverage pairings.
Non-Sam's Club-members are absolutely invited to this event. They just stop by the member services desk for a one-day pass for the festivities.
Leslie Fiet of Mini's Cupcakes Wins "Cupcake Wars"
To contact us Click HERE
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
Leslie Fiet waits during filming of "Cupcake Wars." |
Leslie Fiet of Mini's Cupcakes in Salt Lake City, and her assistant Stephanie Deer won an episode of "Cupcake Wars" tonight. Fiet received $10,000 and the opportunity to serve her cheerleader-themed cupcakes at a celebration for the country's best cheerleaders. "There's a pep rally going on with this plate," one of the approving judges told her after tasting her cupcakes. "It's really super exciting to even be asked to be on the show," said Fiet in an email last week from Paris, where she was taking culinary classes.When asked what she learned from the competition, she wrote, "First, I am good at what I do regardless of personal tastes. That being said, I'm always really amazed that contestants on the show use fake ingredients. Like a jar of pre-made caramel or lemon curd and shortening in their frosting! I'm super proud that as a bakery we have taken the stance of never using a cake mix or artificial flavorings in our cupcakes. Not on the show and not at home. Being a true foodie and experimental baker helped me on 'Cupcake Wars,' regardless of the outcome."She said she was proud of Stephanie Deer, her best friend who served as her assistant. "It took a lot of courage for a non-baker to go on the show, and for me to rely on myself for the success or failure of my choices, and to totally trust Steph on the decorations. It was a lot of pressure on her."Utah bakers are gaining a reputation for "Cupcake Wars." Earlier this year Meagan Faulkner-Brown of The Sweet Tooth Fairy Bakery won a competition with a "Rock of Ages" theme, and Janell Brown of One Sweet Slice won with cupcakes sporting a "Star Wars" theme.
World's Best Burger: Utah's Lucky 13
To contact us Click HERE
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Salt Lake City's Lucky 13 Bar and Grill won the World Burger Championship, held in Las Vegas Nov. 1-4. A first-time event at Caesar's Palace, the World Food Championships consisted of seven different contests — burger, barbecue, chili, sandwich, chef, side-dish and recipe. Lucky 13's owners Jason Stucki, Rob Dutton and Ron Lay won the burger category with a Spicy Candied Bacon Cajun Burger. It was one they had never made before."We're known for our fresh, never-frozen beef, and our house-smoked bacon, and that got us into the top 10," Stucki said in a telephone interview. "But in the finals, we weren't allowed to use the ingredients we brought with us, in order to level the playing field."Each team drew out a "flavor inspiration," and Lucky 13 ended up with Cajun.The trio had to create a burger based on ingredients they were given, including the sponsoring product, A-1 Sauce. They topped their blackened burger with caramelized bacon and roasted red pepper aioli. The won the $10,000 prize after garnering the highest score from the judges, who were prominent chefs and food writers."I recognized some of them from food TV shows," Stucki said. "We were blown away when they announced us as the winner."In the "Final Table" round, all the champions from the seven different contests were eligible for the grand champion prize of $50,000. Lucky 13 came in second place, earning an extra $10,000. The grand champion was Robert Butler, chef at The Paris Las Vegas, and his sous chef, Lowell McCain, who had won the Best Sandwich category.Stucki said the winning Cajun-flavored burger is likely to end up on the menu, "But we're not going to rush it out there. We want to make sure we can execute it really well so it can stand up to the demand. It's really labor- and time-intensive to make."Lucky 13 is located at 135 W. 1300 South and has been in business just over three years.
Airport Now Has Cafe Rio, Market Street and Other Local Flavors
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Salt Lake City International Airport's new restaurants offer some welcome choices for passengers, especially since seven of them are clones of popular Salt Lake eateries such as Market Street Grill, Cafe Rio, and Greek Souvlaki. In the "good old days" of air travel, when you didn't have to take off half your clothing before catching a flight, quality food was scant in airport terminals. Airlines served hot in-flight meals to passengers during their flights, even in economy seating. So perhaps there wasn't a lot of business for restaurants in the airport terminals. But if you were ever waiting for a connecting flight, or had a flight delayed, you were stuck with something like a rubbery hot dog or grilled cheese sandwich for maybe $10. But times have changed. In the '90s, most airlines got out of the dining business (except for first-class passengers or international flights). You're lucky to get a few packs of pretzels or peanuts during a five-hour flight. And, with the security checks and waits for connections, people are spending more time sitting in airports. And they're often hungry.Market Street Grill took over the space where Dick Clark's American Bandstand Grill used to be. It now has the same decor and ambience of the downtown restaurant. Although it is run by the HMSHost concessionaire, the recipes and cooking techniques came from Gastronomy, Inc., Market Street's parent company. The staff serves the fresh seafood that locals have enjoyed for more than 30 years. HMS Host staffers have been training at the downtown Market Street Grill, said Judy Cullen, Gastronomy's Communications Director.
Cullen said it's good exposure for local restaurants, because it gives people a chance to have the local experience, and perhaps when they come back to Salt Lake City they will seek out one of the Market Street restaurants.
Cafe Rio and Greek Souvlaki are located near the Market Street Grill, between Concourse C and D.
Vivace, a quick-serve version of the acclaimed Cucina Toscana, is another new airport eatery. Owner Ken Millo told me that originally he was going to name the new restaurant Veloce. But a New York City-based bar called Bar Veloce is fiercely protective of the name and Millo didn't want to get into a legal battle.
High West Distillery and Saloon of Park City also opened a restaurant and saloon in Terminal E of the airport. High West will also be open for breakfast, lunch and dinner, features a wide selection of High West's favorite spirits and cocktails. The food menu ties closely to High West's Park City location, with a variety of small plates, sandwiches, All Darn Day Saloon Bites and, for the morning fliers, healthy and delicious Crack O' Dawn Victuals.Other new dining venues include Salt Lake City Pizza & Pasta, Mill Creek Coffee Roasters, Auntie Anne’s, Smashburger, Great Wraps, Fresh Market On The Go, French Meadow Bakery & Café and Starbucks. For several years the airport has had a version of Squatter's, serving the beer and dishes from the downtown Salt Lake Squatter's pub. Squatter's is also involved in the airport's recently opened Vino Volo Ale House. Many airports around the country are including local flavors in their terminals. A few years ago, when I was stranded in the Atlanta airport when my flight was cancelled, I consoled myself with dinner at Paschal's. I found out it's a well-known Atlanta restaurant with an outlet at the airport. If you're waiting for a connecting flight, or you want to grab something to eat on the plane, you have a lot more interesting options now.
Ribbon cutting at Salt Lake International Airport for local restaurants. |
Salt Lake City International Airport's new restaurants offer some welcome choices for passengers, especially since seven of them are clones of popular Salt Lake eateries such as Market Street Grill, Cafe Rio, and Greek Souvlaki. In the "good old days" of air travel, when you didn't have to take off half your clothing before catching a flight, quality food was scant in airport terminals. Airlines served hot in-flight meals to passengers during their flights, even in economy seating. So perhaps there wasn't a lot of business for restaurants in the airport terminals. But if you were ever waiting for a connecting flight, or had a flight delayed, you were stuck with something like a rubbery hot dog or grilled cheese sandwich for maybe $10. But times have changed. In the '90s, most airlines got out of the dining business (except for first-class passengers or international flights). You're lucky to get a few packs of pretzels or peanuts during a five-hour flight. And, with the security checks and waits for connections, people are spending more time sitting in airports. And they're often hungry.Market Street Grill took over the space where Dick Clark's American Bandstand Grill used to be. It now has the same decor and ambience of the downtown restaurant. Although it is run by the HMSHost concessionaire, the recipes and cooking techniques came from Gastronomy, Inc., Market Street's parent company. The staff serves the fresh seafood that locals have enjoyed for more than 30 years. HMS Host staffers have been training at the downtown Market Street Grill, said Judy Cullen, Gastronomy's Communications Director.
Market Street Fresh Fish Special of Cedar Planked Salmon. |
Cullen said it's good exposure for local restaurants, because it gives people a chance to have the local experience, and perhaps when they come back to Salt Lake City they will seek out one of the Market Street restaurants.
Cafe Rio and Greek Souvlaki are located near the Market Street Grill, between Concourse C and D.
Vivace, a quick-serve version of the acclaimed Cucina Toscana, is another new airport eatery. Owner Ken Millo told me that originally he was going to name the new restaurant Veloce. But a New York City-based bar called Bar Veloce is fiercely protective of the name and Millo didn't want to get into a legal battle.
Vivace's new space at the Salt Lake International Airport. |
26 Kasım 2012 Pazartesi
How to Make Egg Rolls
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Bok Choy, Napa cabbage, real water chestnuts (the kind you have to peel), celery, onion, ginger root, and garlic were just a few of the vegetables included in the Asian pack I ordered the last time I got a Bountiful Basket.A friend of mine mentioned she used the veggies to make egg rolls from scratch. Intrigued, I asked for the recipe. Here is a photo tutorial for egg rolls, courtesy of my friend Donna (and her friend Karen, whose recipe this is). I will say, I thought it was going to be a time-consuming, involved process, but it wasn't too bad. Perfect for a Saturday night!Step one: purchase egg roll wrappers from your grocery store and the needed vegetables. (I asked for help finding egg roll wrappers; at Safeway, they were in the produce department, in the refrigerated produce section--with pre-cut veggies, etc.) Although the brands will likely vary by region, here is a photo to show what you are looking for:
Step 2: cook 1 pound meat (whatever kind you want--pork, shrimp, ground beef, etc. I used ground beef)
Step 3: Shred a head of cabbage (I used about half a head of regular green cabbage in addition to some Napa cabbage) --Chop one can water chestnuts--grate a cup of carrots
--chop: 1 c. celery, 1/2 c. chopped onion, 2 c. mushrooms (or zucchini), 1/8 c. green pepper; be sure to chop finely or put in food processor(*I added some Bok Choy in place of the mushrooms/zucchini and really liked it)Step 4: Stir-fry veggies and add cooked meat of choice; then mix:2 T. water, 2 T. soy sauce, 1 t. ground ginger (or 1 Tbs. fresh grated ginger root), 1 clove garlic (minced), 1 T. cornstarch; and pour sauce over meat and veggies, warm slightly, and let cool while preparing egg rolls.Step 5: Unroll egg wrappers. On a lightly sprayed/buttered sheet of tin foil, lay egg wrapper as shown below. Scoop about a tablespoon of filling across bottom third of wrapper (I used my Pampered Chef cookie scoop)
The next day, I heated the leftover egg rolls in a 400-degree oven for about 10 minutes. In my opinion, they tasted even better this way. Some of the excess oil dripped out, and the egg rolls were very crispy still.
Here is a sauce recipe to try. This is not the typical red sweet-and-sour sauce you will find at the Chinese restaurants, but very good, nonetheless. (For a red sauce recipe, just Google it. Or try adding a few tablespoons of ketchup and a bit of clear corn syrup to this recipe--if you don't think corn syrup is evil, that is).
Sweet and Sour Sauce:
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Step 2: cook 1 pound meat (whatever kind you want--pork, shrimp, ground beef, etc. I used ground beef)
Step 3: Shred a head of cabbage (I used about half a head of regular green cabbage in addition to some Napa cabbage) --Chop one can water chestnuts--grate a cup of carrots
--chop: 1 c. celery, 1/2 c. chopped onion, 2 c. mushrooms (or zucchini), 1/8 c. green pepper; be sure to chop finely or put in food processor(*I added some Bok Choy in place of the mushrooms/zucchini and really liked it)Step 4: Stir-fry veggies and add cooked meat of choice; then mix:2 T. water, 2 T. soy sauce, 1 t. ground ginger (or 1 Tbs. fresh grated ginger root), 1 clove garlic (minced), 1 T. cornstarch; and pour sauce over meat and veggies, warm slightly, and let cool while preparing egg rolls.Step 5: Unroll egg wrappers. On a lightly sprayed/buttered sheet of tin foil, lay egg wrapper as shown below. Scoop about a tablespoon of filling across bottom third of wrapper (I used my Pampered Chef cookie scoop)
- Fold bottom corner up
- Fold sides in
- Roll up
- Brush the top triangle lightly (very lightly) with water. Continue until all egg rolls are assembled before beginning to fry.
- Heat oil in a large, heavy pan (I used my Lodge Dutch Oven with about 2 inches of vegetable oil (although I think peanut oil would also be a great choice).
- Heat oil to 375-degrees. I used a candy/deep frying thermometer to closely watch the temperature, turning the burner up or down as needed during frying.
- Fry four to five egg rolls at a time, watching closely, and turning as they turn golden (or to desired doneness) (less than a few minutes per side)
- Drain on paper towels and serve!
The next day, I heated the leftover egg rolls in a 400-degree oven for about 10 minutes. In my opinion, they tasted even better this way. Some of the excess oil dripped out, and the egg rolls were very crispy still.
Here is a sauce recipe to try. This is not the typical red sweet-and-sour sauce you will find at the Chinese restaurants, but very good, nonetheless. (For a red sauce recipe, just Google it. Or try adding a few tablespoons of ketchup and a bit of clear corn syrup to this recipe--if you don't think corn syrup is evil, that is).
Sweet and Sour Sauce:
- 3/4 c. pineapple juice
- 1/4 c. vinegar (rice vinegar would be great)
- 1 T. soy sauce
- 1 T. cornstarch
- 1/4 c. brown sugar
- Mix and cook until it becomes transparent
Sharing with:Works for Me WednesdayHomemaking Link-UpFrugal FridayBalancing Beauty and Bedlam
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