Eat Local Week – If you’re headed to a farmer’s market this Sunday, you might want to shop with an eye on the Eat Local Week recipe contest. The contest challenges locals to create an award winning dish comprising as many locally sourced ingredients as possible. There are there tiers of difficulty to enter your dish into:
All raw ingredients must be locally grown, raised, or sourced within Utah state boundaries. All prepared items must be from locally owned and operated companies.
All raw ingredients in your dish must be locally grown, raised, or sourced, and prepared items must come from locally owned companies, with the exception of 2 ingredients of your choice.
Just three locally grown, raised or sourced items must be included in your dish.
Prizes include a very cool Blendtec blender and a $150 gift card. The overall winner will also have their 5 minutes of fame, showcasing the winning recipe on Fox 13’s daytime show, The Place.
I submitted my Greek chicken gyro recipe here, and even I was surprised by just how many items can be sourced locally with some minor digging. Let us know if and what you enter! The contest will be accepting submissions through September 4th. After that the entries will go online and open for voting from September 6 – 19.
Tuesday Downtown Harvest Market – Bleary eyes from the night before stopping you making it to the farmer’s market on Sunday morning? I hear you. Never fear though, for us fine folks who would rather spend weekends in bed, the sixth season of the Tuesday evening Downtown Harvest Market is now in full flow. The laid back, evening market continues through October 20th and runs each Tuesday, 4 p.m. till dusk at Pioneer Park.
The smaller evening edition of the market promises to be a more relaxed affair featuring around two dozen hand-picked farms, selling local produce during the peak of the harvest. Shoppers will also find bakeries, salsas and other farm-fresh goods to round out a local shopping experience.
The smaller size of the mid-week market aims to create a more intimate and accessible experience. “The Tuesday Market offers farmers an additional opportunity to connect with local shoppers during a time of the year when farms are producing at their height,” said Kim Angeli-Selin, Market Manager. “The Harvest Market is is a neighborhood market serving residents and commuters.” While the market has grown to encompass the entire northern end of the park, it is still regarded as a “local secret,” though market organizers expect its continuing popularity to increase due to new offerings. A focus this year is to “reclaim the notion of playing in a park,’ said Angeli-Selin. “Which really is the original intent of a park, plus we are expanding the typical market offerings.” Market goers can expect:
* A craft beer garden providing locally brewed options
* Three food trucks will be present each week, 4 P.M. to dusk
* Beehive Sports brings a weekly bocce ball tournament with prizes
* Salt Lake Power Yoga offers free classes at 6 P.M.
Several of the vendors are unique to the Tuesday Market. Park City’s Red Bicycle Bread, for instance, is only available in the Salt Lake valley at the Harvest Market, while Froddy Volgers Salt & Smoke will bring local sausages and eggs.
Faustina * – After many successful years and happy bellies, Faustina in downtown Salt Lake City closed last week. The restaurant will now undergo a major remodel and rebrand. As per the opening of Current Fish & Oyster and Under Current Club, the work will be another collaboration between the LaSalle Restaurant Group and Mikel Trapp’s Trio Restaurant Group.
It’s not just the interior seeing a face lift either. The menu looks set to be retooled with the focus set to be contemporary Italian. Don’t forget that Current executive chef Logen Crew has history here, cooking up a storm in a past life at Fresco Italian Cafe. A new name will also match the complete reworking of the cuisine and interior design.
“As beloved as Faustina was to our dining guests, frankly, we were at capacity and the restaurant was 10 years old,” said Joel LaSalle, co-owner. “We are so excited to literally push out the walls and offer an entirely new Italian Bistro dining experience in a few months. We’ve been working closely with Salt Lake City, the Downtown Alliance and the Mayor’s office to make sure this fits the urban contemporary feel of the city and fits the needs of the residents.”
Louis Ulrich (Luna Design Studio) who was involved with the Current Fish & Oyster design will be reprising his design role. The press release for the ambitious build out states the décor will attempt to mirror the new menu, stating: “It will be very airy and expansive with 28 foot high arched wood ceilings, and 27” beams that span 50 feet. The street facing side will boast a new slanted roofline under which a wall of glass offers glimpses into the new dining areas. The new look will be completed by décor touches by Suzette Eaton designs.”
With a reputed cost of more than $1 million, the completed restaurant should be able to host more than double the number of diners of the now gone Faustina. The main floor dining room will seat 140, with an additional 75 on a new second floor mezzanine overlooking the main dining room. New patios will be added to the upstairs mezzanine area, seating an additional 50 and the private dining room (formerly the Aspen room) will seat 50 privately. Combined with the new areas upstairs, private space for 170 is possible with the new design.
We’ll keep you posted when this downtown favorite re-opens – if it’s anything like the stunning job achieved at Current – this could be one to get excited for.
454 300 S, Salt Lake City, UT 84111
* Gastronomic SLC is a proud local partner of Faustina.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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”.
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