No official word yet on the reason for the closure nor any future plans for the team; a quick glance of the businesses facebook page though, suggests this isn’t the last we’ve heard of the Dojo folks.
423 W 300 S #150, Salt Lake City, UT 84101
In the cycle of restaurant life – as somewhere closes, somewhere else opens. After months of anxious waiting, residents of Holladay can now celebrate the opening of Taqueria 27’s latest location in their own neighborhood. The restaurant opened yesterday (April 29th) and looks set to build on the same solid food from chef and owner Todd Gardiner and his team, that has made their Foothill location a success.
Check out the following snaps of the new space and signage:
(pictures taken from T27 Facebook page)
4670 Holladay Village Plaza (2300 E), Holladay, Utah
Park City Culinary Institute
Finally, The Park City Culinary Institute is taking applications for their professional certificate program that begins September 22, 2014 and ends November 14, 2014.
Laurie Moldawer, the Institute’s Paris le Cordon Bleu-trained Founder & Director, explains why the program is unique: “Most culinary schools take longer and are more expensive. We’re offering a high quality experience at a lower cost, with a shorter time commitment, in a world-class resort destination.”
This eight-week program will cover the fundamentals of cooking at a professional level, including knife skills, filleting and butchering, classic techniques and sauces, and high-altitude baking. Students will even get opportunities to harvest their own fruit[s] and veggies from Park City’s Copper Moose Farm.
Chef instructors of the program include the award-winning Chef Houman Gohary, who has been featured on NBC’s Today Show with Katie Couric and on the Discovery Channel for his many accomplishments. A former instructor at San Francisco’s California Culinary Academy, Chef Gohary has 35 years of experience in Michelin-starred restaurants and world-class resorts.
Moldawer is excited about the potential of this location for a culinary school, “Park City is surrounded by mountains, farms, and ranches but it’s less than a 40-minute drive from an international airport. People travel here from all over the world for ski vacations and the Sundance Film Festival. We want to help deliver the quality of dining they deserve – and it’s one of the best places in the world to take a professional culinary course.”
Tuition for the eight-week, 160 credit-hour course is $4,995 (plus tools and uniform) and no prior experience is necessary. It begins September 22, 2014 and ends November 14, 2014. The final project of the program is a fundraising dinner prepared and served by the students for the community to raise money for an organization supporting local food producers.
The course is designed to give students an advantage over their competition when looking for positions in gourmet kitchens around the world. High West Distillery & Saloon, Talisker on Main, Deer Valley Resort, Promontory, and Sundance Resort have already expressed interest in recruiting students. Deer Valley has indicated that students could earn 11 to 17% higher wages for successfully completing this program. Students will be given individualized career counseling to help open doors for other opportunities.
7720 Royal St, Park City, UT 84060
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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