Even Stevens Sandwiches – It gives me great pleasure to make note of the story on the ES blog today. The past few days saw the business smash through the amazing milestone of over half a million sandwiches donated to local charities. Let’s take a second and think about that.
That’s 500,000 times someone was fed where they might not otherwise have been. Half a million times a charity was able to free up funds to support those in need. And hundreds of thousands of times someone enjoyed a great sandwich knowing they were helping someone else in need.
The stats from the currently seven chain operation break down as follows, with the charities supported listed too. Even Stevens – we salute you!
Downtown SLC: 196,000+ sandwiches donated to YWCA Utah, Volunteers of America Utah, The Good Samaritan Program, and Rescue Mission of Salt Lake
Sugar House: 129,000+ sandwiches donated to Boys & Girls Club of Salt Lake, The Other Side Academy, Utah AIDS Foundation, and Catholic Community Services-St. Vincent de Paul
Draper: 78,800+ sandwiches donated to Crossroads Urban Center, First Step House, Salt Lake City Mission, St. Andrews Food Pantry
St. George: 59,800+ sandwiches donated to Switchpoint, Utah Food Bank-Southern Utah Distr. Center, Dove Center, and the Learning Center for Families
Ogden: 12,900+ sandwiches donated to OWCAP, Catholic Community Services of Northern Utah, Youth Futures Homeless Youth Center, and Weber Davis Boys
Logan: 13,900+ sandwiches donated to Cache Valley Food Pantry, CAPSA, and Cache County Senior Citizens Center
Boise: 11,800+ sandwiches donated to the Idaho Food Bank, Society of St. Vincent de Paul, Boise Rescue Mission, and Corpus Christi House
Faces Of Food – You might know Adam Finkle from his work as staff photographer at the Salt Lake Magazine; his delicate touch and artistic eye has been tempting Salt Lakers with food shots from some of SLC’s finest restaurants for more than a decade now.
Next up for Adam, he turns his attention from the plate, to those creating those wonderful dishes. Adam’s next (ongoing) project kicks off shortly with an opening reception for The Faces of Food: Photographs by Adam Finkle on Thursday, June 9th from 6 – 8 p.m. at Les Madeleines. Head to of Romina Rasmussen’s downtown cafe, try some of her new gelato and savor these portraits of some of Utah’s most famous food faces. The photos will be on display for a month and include:
* Matt and Yelena, Caputo’s Market & Deli
* Romina Rasmussen, Les Madeleines
* Dave Jones, Log Haven
* Sunny Tsogbadrakh, Naked Fish
* Robert Angellili, Gourmandise
* Toshio Sekikawa, Tosh’s Ramen
* Art Pollard, Amano Chocolate
* Frody Volgger, Salt & Smoke
* Scott Evans, Finca, Pago, Hub & Spoke
* Jimmy Santangelo
* Cristiano Creminelli, Creminelli Meats
* Briar Handly, Handle and HSL
216 500 S, Salt Lake City, UT 84111
Kyoto and Stanza menu updates – Executive chef Peggi Ince-Whiting has now added soba and ramen noodle selections to her lunch menu of traditional Japanese favorites. Of the new cold and hot noodle options, Whiting says, “In addition to our traditional offerings of tempura, teriyaki, sukiyaki, katsu, udon, donburi and sushi, the silky soba noodles and comforting hot ramen additions to our lunch menu have been a big hit.”
Each costs only $9 comes with a choice of soup or salad. New additions are as follows:
Hiyashi ramen – cold ramen noodles tossed in a garlic vinaigrette with cucumber, bay shrimp, tamago and garnished with thinly sliced seaweed
Soba noddles – cold buckwheat noodles served with shrimp and vegetable tempura, and accompanied with daikon oroshi, wasabi, and green onions to personalize your own special dipping sauce
Miso buttercorn ramen – hot ramen noodles served in our famous homemade misoshiru recipe with tofu, kamaboko, corn, green onions, and hard-boiled egg
Tonkotsu ramen – hot ramen noodles served with pulled slow roasted pork, hard-boiled egg, kamaboko, green onions, and sprouts
1080 1300 S, Salt Lake City, UT 84105
Over at Stanza Phelix Gardner has now put the finishing touches to the new lunch menu; now available and offered every Monday through Friday 11 a.m. until 3 p.m. Lunch includes new selections of salads and sandwiches, small plates and house made pasta. Don’t miss Stanza’s fantastic patios either while the weather is behaving – see some shots here.
A few dishes from the new lunch menu include:
* Caesar Salad with romaine hearts, mustard vinaigrette, Parmesan and olive oil croutons with anchovies, of course, upon request
* Smoked Trout zeppole with egg, fingerling potatoes, olives, peppers, sugar snap peas with a red wine vinaigrette
* Fresh Mozzarella on toasted focaccia includes a basil purée and pepperonata
* Buratta with zucchini, preserved lemon, pine nuts and grill bread;
* Mussels with Calabrese sausage, soffrito, Prosecco and grilled lemon
* Gnocchi with green garlic pesto, peas, asparagus and Pecorino
* Black Pepper Bucatini with Le Grein cheese, pancetta, peas and a poached egg
* Pappardelle with lamb sugo, mint Castelvatrano olives and Pecorino
See link below for full menu and details.
454 E 300 S, Salt Lake City, UT 84111
Slow Food Utah Honeybee Festival – Finally, Slow Food Utah’s celebration of our state’s industrious symbol returns for the sixth year on June 4th at the Sorenson Unity Center in Salt Lake City.
Running from 11 a.m. tp 4 p.m. the event, “celebrates Utah’s state symbol the beehive, and its amazing residents, honeybees. The festival features presentations about beekeeping and bee-friendly gardening from local and regional experts, beehive demonstrations, honey tastings, children’s activities, and more. It is free and open to the public.”
1383 900 W, Salt Lake City, UT 84104
Gastronomic SLC is a proud local partner of Even Stevens Sandwiches, Kyoto and Stanza.
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 other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake. I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by a critical obsession with rice, alliteration and the use of too many 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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