May 20th will see the much-anticipated Wasatch Food Co-Op open to the public. Housed in the rebuilt facility once home to the old Southeast Asian market, the doors will officially open at 10.00 a.m. (following a 9.15 a.m. opening ceremony). No specifics have yet been released on what/who the store will stock, but expect dry bulk goods, veggies, meat, seafood, dairy, and grocery items. One would expect the shelves to skew heavily locally where possible; indeed, the organization writes that, “we are committed to sourcing a minimum of 20% of our inventory from local producers, farmers, and ranchers.”
The project first started to bubble to life in 2024, with WFC seeking partial funding via a member-owner model. Since then, the co-op has seen more than 2,000 sign on the dotted line – breaking their stated launch goal. The $300 membership fee entitles members to store discounts and possible yearly dividends based on store patronage.
The co-op space anchors the newly re-imagined Milk Block, which (on the food front) also stars Manoli’s, Xiao Bao Bao, and SLC Neighbors. Another location of Mozz pizza will join in on the fun soon.
After the grand opening day, the store is set to operate seven days a week 8.00 a.m. – 8.00 p.m. The launch day will feature free coffee, live music, and vendor samples.
Chef updates
Log Haven
Following the transition to new ownership earlier in the year, long-term chef Dave Jones has stepped down from leading the line. Moving to the role of culinary advisor, the business posted the following update on social media regarding the changes and new chef:
. . .
“A new chapter in the Log Haven kitchen. After decades of leadership, Chef Dave Jones is stepping into a Culinary Advisor role—continuing to inspire the next generation. We’re proud to welcome Todd Hoffee as Head Chef after 10 years as Sous Chef. His vision? A collaborative kitchen where creativity is shared, mentorship thrives, and every voice helps shape the menu.
Joining him as Sous Chef is Dayton Case—whose passion, creativity (yes, that chicken entrée!), and love of learning continue to elevate our kitchen. The legacy continues… and the future is bright.”
Bambara
JV Hernandez’s vacancy at this downtown mainstay has now been filled. Jacqueline Siao is the new toque overseeing the line (formerly of Adelaide at the Le Meridien hotel). Here’s the release from the restaurant on her appointment:
. . .
Bambara, the culinary cornerstone of Kimpton Hotel Monaco Salt Lake City, has appointed Jacqueline Siao as Executive Chef. A veteran of the luxury hospitality industry with a career forged in the competitive kitchens of San Francisco and the Mountain West, Siao arrives at a pivotal moment as Salt Lake City’s dining scene undergoes a rapid transformation.
Siao brings a sophisticated, coastal-influenced approach to the historic downtown restaurant. Her background includes serving on the prestigious opening team at the St. Regis Park City and leading high-profile collaborations during her tenure at the St. Regis Aspen. This blend of high-altitude expertise and San Francisco roots allows Siao to bridge the gap between Utah’s rugged landscape and a more global, adventurous culinary perspective.
Her vision for Bambara is defined by what she calls the “Bambara edge,” a philosophy that balances recognizable comfort with bold, unexpected flavors. Siao anticipates that Utah diners will become significantly more adventurous over the next decade, and she intends to lead that evolution by introducing globally inspired menus. Her signature approach takes familiar classics and elevates them through modern technique and innovative plating, ensuring that while the dishes remain approachable, the execution feels entirely new to the local market.
“My goal for Bambara is to honor the classics that Salt Lake City has loved for years while introducing a global, adventurous edge that reflects where this city’s palate is heading,” said Siao. “I want our guests to feel a sense of familiarity when they see the menu, paired with a genuine sense of discovery when they take the first bite. For me, it starts with the culture in the kitchen—by empowering our team to find their ‘chef wind,’ we can bring a new level of passion, precision, and creativity to every plate we serve.”
Beyond the menu, Siao shapes the culture of the kitchen by emphasizing mentorship and autonomy. By instilling a leadership style rooted in discipline and patience, she empowers her staff to embrace their own creative voice. This focus on professional development is designed to energize the back-of-house operations, providing the foundation for a more vibrant menu and guest experience.
“Chef Jackie represents the next chapter of culinary excellence for Hotel Monaco and the Salt Lake City dining community,” said the hotel’s General Manager, Kathryn Day. “Her approach makes her the perfect leader to evolve the Bambara experience. We are thrilled to welcome her energy and vision, which will undoubtedly solidify our position as a destination for both locals and travelers seeking a bold, sophisticated taste of Salt Lake City.”
Outside the kitchen, Siao is a mother of three who embraces the Utah lifestyle, from snowboarding at Brighton to exploring the local dining scene. Her personal affinity for comfort foods, specifically rice and noodle dishes, often informs the soulful, satisfying undertones of her professional work. Guests can expect a gradual, intentional rollout of Siao’s new culinary direction reflected on the Bambara menu in the coming months.
Harmons announces 2026 local grants
Via press release:
. . .
Harmons Neighborhood Grocer announces its 2026 Harmons Local Supplier Development Grants, for Utah businesses that strengthen communities, create local jobs, and deliver high-quality products for Harmons customers.
The 2026 winners that will each receive a $5,000 grant from Harmons include:
Happy Trowels Farm – A local flower farm that has partnered with Harmons Floral for 20 years, supplying thousands of tulips and peonies annually. The grant will help purchase industrial labeling equipment to improve crop tracking and highlight the farm’s local roots for customers.
Heber Valley Cheese – A fourth-generation family-owned dairy farm and cheesemaker that has partnered with Harmons for 11 years. The grant will support the installation of a live-feed camera from their dairy farm to Harmons stores, giving customers a direct connection to where their cheese is made.
Salsa Del Diablo – Selling at Harmons for seven years, Salsa Del Diablo creates 16 local jobs, sources ingredients from local farms, and donates more than 1,500 meals annually. The grant will fund a new commercial mixer to increase production efficiency and support continued growth.
Sushi Max – A Harmons partner for four years, Sushi Max employs 25 associates and provides fresh sushi across Harmons stores. The grant will support charitable initiatives, including the Sushi Max Scholarship Fund, helping invest back into the local community it serves.
“As a local business ourselves, the Local Supplier Development Grants program was created over a decade ago to support our local supplier partners as they grow their businesses. This year we are expanding the program by increasing the number of grant recipients from three to four,” said Lori Nigh, Harmons’ executive vice president and COO. “We work with so many wonderful, dedicated supplier partners that being able to give back to these local businesses whose products have helped make Harmons what it is today is incredibly rewarding. Congratulations to this year’s grant recipients. We look forward to having them be a part of our stores for years to come.”
Harmons carries more than 3,600 local items in stores, making it one of the largest selections of local items in Utah. As a local business itself, Harmons understands the challenges that their local partners face as they launch, grow, and sustain their business in Utah. Recognizing those struggles, the grants program seeks to reward the high quality work done by these business partners and support their continued efforts to provide local goods.
Harmons past grant recipients include:
2025: Pettingill Fruit Farm, Cache Toffee Collection, Daily Rise Coffee
2024: Level Crossing Brewing Company, Chas W. Bagerter & Son Inc., Johnson Family Farms
2023: Salsitas Mendoza, Park City Creamery, Miss Essie’s BBQ
2022: Rojas Farms, Mama Africa, Solstice Chocolate
2021: Bitter’s Lab, Salsa Queen, Day Farms
2020: Chocolate Conspiracy, Mamachari Kombucha, Shaffer Farms
2019: Bar 10 Beef, McFarland Farms, Hollow Tree Honey
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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”.
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