Slimming down isn’t just for the gym anymore: it’s happening in restaurant menus as well. Rising food and labor costs, ingredient shortages and delivery issues… Read More »Menus shrink as restaurants face a barrage of challenges
Valerie Phillips is an award-winning food writer and photographer at Chewandchat.com, and author of the cookbook, “Soup’s On!” She holds a Bachelor’s degree in communication from Utah State University, and honed her culinary savvy through international travels and visits to America’s Test Kitchens, the New Orleans Cooking School, Betty Crocker Kitchens, Kansas City Barbecue Society and Johnson & Wales’ culinary program. She has taught cooking at the Salt Lake Culinary Center, the Utah State Fair and the Love To Cook store, and appeared on on "Good Things Utah," "Studio 5," "KUTV Noon News," "KSL Morning News" and "The Daily Dish." She has judged contests from the World Championship Dutch Oven Cook-Off to the Edible Chair competition to the 4-H Green Food contest, and loved almost every minute of them.
Restaurant menus are created for customers, but they also reflect the tastes of their creators. We asked a few restaurateurs and chefs: “What’s your favorite… Read More »Utah chef’s favorite dishes – I’ll have what they’re having