Urban Hill’s Nick Zocco beats Bobby Flay – taste the winning dish

If you missed the news back in July, Nick Zocco is the latest Utah name to take home a win against Bobby Flay. As part of the “Is It Getting Chile in Here?” episode (S39 E1), Urban Hill’s Zocco wowed judges with his luxe chile relleno preparation. And now you can taste the very dish that Zocco took home gold with.

The Lump Crab Chile Relleno ($25) features lump crab, Monterey Jack cheese, Oaxacan cheese, black bean purée, New Mexico red chile, pickled onion & Fresno, crema, and cilantro. You can see the dish being prepped here on the restaurant’s Instagram feed.

If you missed the original airing of the show, you can find replays via the Food Network site here.

Speaking of chiles…

One more week to enjoy Harmon’s Chile Roast special

Via press release

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The aroma of roasting chiles will once again be filling the air, and grocery carts, at Harmons Neighborhood Grocer for the annual Chile Roast.  Harmons’ associates will be roasting chiles in giant, open-air roasters outside Harmons’ 20 locations every Friday and Saturday Aug. 15 through 30, 11 a.m. to 6 p.m., and on Labor Day, Sept. 1, 11 a.m. to 4 p.m.. 

A variety of specialty chiles including Utah chiles, mild New Mexico Hatch, medium “Big Jim,” hot “Sandia,” and extra hot “Lumbre” chiles will be available.  In addition to offering one-pound packages of roasted chiles to take home, Harmons featured made-in-store chile products include:

Hatch Chile Salsa

Hatch Chile Pub Cheeseball

Hatch Chile Mac & Cheese

Chile Chicken Enchiladas        

Customers may sample these featured items and other chile-feature items at Harmons’ Taste of Chile Roast event Saturday, Aug. 30, 11 a.m. to 5 p.m.

Handle’s Mixologist AJ Anderson wins Mountain Mixer Park City Cocktail Contest

Via press release

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“Our annual chile roast has become a delicious tradition that our customers count down to every year,” said Lori Nigh, vice president of sales. “It’s more than just a chance to stock up on specialty chiles for the year, it’s a full sensory experience that brings flavor and the community together.” Shoppers can also purchase Chile Roast items on Harmons eShop.

pirits soared at the Park City Area Restaurant Association (PCARA) Mountain Mixer Park City cocktail contest last night, where AJ Anderson of Handle was crowned this year’s winner with the Melt cocktail. Katelyn Fraser with Butcher’s Chop House & Bar came in second place with the Nebbia cocktail and Charles Vincen Franco with Grub Steak Park City came in third place with the Ube Halo cocktail.

“What an incredible night of cocktail revelry we shared last night, where Park City’s talented mixologists brought their personality, creativity, and immense talent to the stage,” said Park City Area Restaurant Association Executive Director Ginger Wicks. “Congratulations to Aj Anderson for captivating the crowd and our judges at Mountain Mixer Park City’s reimagined live finale, and a huge thank you to the community for their enthusiastic support at every stage of the competition.”

Ten finalists faced off in front of a live audience and three distinguished judges, including Regional Sales Director of La Colombe and Founder of Installation Coffee Ben Usen, Michelin-Starred Chef & Culinary Visionary Giancarlo Morelli, and James Beard Award-Winning Author and Cocktail Consultant Jim Meehan. Their combined votes were added to the audience scores to name AJ Anderson with the Melt cocktail as the winning cocktail.

The Inspiration:

Park City has two different vibes. A winter wonderland, and a lovely mountain escape during the summer heat. This drink starts like an old fashioned before melting into a tropical, fruity, tiki style cocktail. Two vibes in one. The flamed orange peel “starts” the melting process. Once the cube is fully melted, drinker is rewarded with a cherry at the center. The Recipe:

• 1.5 oz High West Double Rye
• 0.5 oz Pussers British Navy Rum
• 0.5 oz Domaine de Canton Ginger
• 0.25 oz Demerara Sugar Syrup
• 2 Dash Angostura Bitters
• 2 Dash Burnt Honey Hops Bitters by Bitters Lab
  
• Pour all ingredients into a mixing glass.
• Add ice and stir 20 seconds (not full dilution)
• Select a double rocks glass and cover 1/3 rim with cinnamon
• Strain the drink over the pineapple juice and coconut water ice cube
• Flame an orange coin over the cocktail and drop on ice cube
• Drink will continue to dilute and coconut/pineapple will melt and change the flavor
• Mix 1 park coconut water/1 part pineapple juice/1 part filtered water and pour into standard 2 x 2 ice molds.
• Place a cherry on pick in each mold. Freeze 24+ hours.

Anderson was awarded a $1,000 cash prize, sponsor gift basket, and well-deserved bragging rights for earning the title as this year’s Mountain Mixer Park City champion.

High West Unveils New Bottled in Bond Bourbon

Via press release

. . .

High West Distillery announces a limited run of their newest spirit, Bottled In Bond Bourbon, produced in-house at The Distillery in Wanship, UT. The straight bourbon whiskey is made in accordance with the standards laid out by the Bottled In Bond Act of 1897, which must feature one base spirit, crafted at a single distillery, by a single distiller, in a single distilling season. The spirit must be aged a minimum of 4 years and bottled at 100-proof in a federally bonded warehouse. 

 The high-rye Bottled In Bond Bourbon features notes of Honeycrisp apple, golden raisins, zested kumquat, graham cracker crust, wildflower honey, malted milk chocolate, toasted oak spice, and honeycomb in a wicker basket to the nose. Tastes of peach and cherry cobbler, gingersnaps, roasted marshmallows, puffed wheat cereal, cocoa nibs, molasses, dried thyme, and charred barrel staves follow, before a finish of grated almonds and brown butter. 

Bottled In Bond Bourbon is available now at High West General Store in Park City and The Distillery in Wanship, and will be available at select retailers nationwide later this month.

High West Distillery & Saloon, Utah’s first legal distillery since 1870 and world’s first ski-in, ski-out distillery, crafts distinctive whiskeys and helps people appreciate whiskey all in the context of their home, the American West. High West offers an outstanding collection of highly rated whiskeys in finer liquor stores, bars, and restaurants in all 50 states and internationally.         

Corner Station Deli receives $50,000 from the National Trust for Historic Preservation

Via press release

. . .

The National Trust for Historic Preservation and American Express today announced the 2025 class of grantees of the Backing Historic Small Restaurants program, marking five years of celebrating investing in small, independent restaurants that serve as cultural and culinary landmarks across the U.S.

This year, 50 beloved restaurants across the U.S., Puerto Rico, and the Virgin Islands will each receive a $50,000 grant to help renovate and grow their businesses. In addition to funding, Resy, an American Express company, will waive one year of service fees for each grantee to its restaurant management software, ResyOS.

“These restaurants demonstrate the power that places hold. For generations, neighbors have gathered here, shared stories, made new connections, and enjoyed regional cuisine that often reflects our nation’s global roots,” said Carol Quillen, President and CEO of the National Trust for Historic Preservation. “We’re grateful and proud to join with American Express to help ensure that these meaningful places thrive and continue to serve as vibrant, welcoming spaces for years to come.”

“What started as a pandemic response has grown into a movement to uplift the historic restaurants that shape our neighborhoods and connect generations through food,” said Madge Thomas, Head of Corporate Sustainability at American Express. “Our 2025 grantees reflect the deep-rooted food traditions that define American communities, and we hope these grants spark ripple effects that sustain them in the future.”

Many of the grantees are family-owned and have served their communities for generations. Van Sharma, whose family owns Bombay Mahal in Brunswick, Maine, shared how a 2024 grant helped them expand: “The American Express grant allowed our longstanding restaurant to make a massive transformation inside and out. It also was the space which helped us launch a now national Indian beer company. It’s amazing to see how what our parents created has been able to benefit from this tremendous investment for the next generation.”

Since launching in 2020, Backing Historic Small Restaurants has since awarded more than $8 million to 180 restaurants in all 50 states, Washington, D.C., Puerto Rico, and the Virgin Islands. From Sylvia’s in Harlem to a century-old German beer garden in Milwaukee, these grants have helped restaurants restore, expand, hire, and innovate—ensuring they remain vibrant parts of their communities.

This initiative is part of American Express’s broader Backing Small Businesses grant programs, which also includes the Backing International Small Restaurants initiative. Now in its fourth year, Backing International Small Restaurants has expanded to France, Spain, and New Zealand in 2025, and is aiming to award $1.45 million to 100 restaurants globally. Together with Backing Historic Small Restaurants, these two programs are planning to provide nearly $4 million in funding and resources to 150 restaurants around the world this year alone. American Express is committed to supporting small businesses and is the proud founder of Shop Small and the Small Business Saturday® movement, which is now in its 16th year. This commitment extends into the dining industry through American Express-owned platforms like Resy and Tock, which serve over 27,000 restaurants and hospitality venues across the U.S.

Bobby’s Burgers by Bobby Flay Launches Community Giveback

Via press release

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As students return to classrooms this fall, Bobby’s Burgers By Bobby Flay is launching two new charitable programs that support schools, clubs, teams and members of the community through partnerships with GiftAMeal and Force4Good. Beyond delivering an Unbeatable Burger Experience, the brand is creating new ways to turn everyday dining into local support. 

“Giving back starts close to home,” said Michael McGill, president of Bobby’s Burgers. “These programs allow our guests and neighbors the opportunity to provide direct support where they live. Bobby’s Burgers is proud to be able to give back to the amazing communities that support us.”

The brand is introducing the Force4Good fundraising program, where schools and student groups can schedule fundraisers at Bobby’s Burgers using the Bobby’s Burgers Fundraising Site. Once approved, organizations receive ready-to-use flyers, social posts, an event webpage, and reminders to promote their event. Twenty percent of sales from the fundraiser go directly back to the group — funding chess teams, field trips, STEM clubs, marching bands and more. 

“At Force4Good, our mission is to make fundraising as easy and impactful as possible,” said Steven Cook, founder of Force4Good. “We’re proud to partner with Bobby’s Burgers to give local schools and community groups the tools they need to raise meaningful funds and make a lasting impact.”

Guests at Bobby’s Burgers in Charlotte, NC and Orem, UT can also use GiftAMeal to help provide meals to those in need within their communities. By simply scanning a QR code in-restaurant, taking a photo of their Bobby’s Burgers meal and sharing it on social media, the guests provide a meal to local food banks. This initiative directly supports the Second Harvest Food Bank of Metrolina in Charlotte and the Utah Food Bank in Orem.

“Partnering with Bobby’s Burgers means we can make an even greater difference,” said Andrew Gantz, founder of GiftAMeal. “Together, we’ll help serve families in Charlotte and Orem while making it easy for guests to provide a meal to those in need.”

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Stuart Melling

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.