Chew And Chat

Viet Pham Hanging In On Next Food Network Star

2013-06-17T23:35:00.000-07:00

Viet Pham at his restaurant, Forage.

After two episodes, Viet Pham seems to be in the middle of the pack on "The Next Food Network Star." He hasn't made any major missteps, but he hasn't jumped to the top of the class yet.

From what I've seen of the competiton, and what I know of Viet personally, his cooking skills and his creativity are his biggest assets. He doesn't have a bold (or bizarre) personality as some of the other contestants — shoulder-shaking Damaris, "Glam it up" Lovely, or "The Pie Guy." In some ways, that's a good thing, because over-played gimmicks can get annoying.

But it seems the judges want everyone to have a cooking "point of view" that can be summed up in a quick sound bite. Hence, the "Pie Guy," and the "Barbecue Guy," and Nikki's "Meat On the Side" vegetarian cooking.

But the mentor/judges also seem to have preconceived notions as to what that "point of view" should be. Alton Brown, Giada di Laurentiis and Bobby Flay all jumped onto the idea that Andres had lost a lot of weight through cooking; but he was reluctant to bill himself as the "calorie-cutting chef" that they had in mind. So when it came down to Danuschka or Andres, they sent him packing. (And they might have also wanted Danuschka to keep around so viewers would have someone to cheer against!)

I'm wondering if the judges want to label Viet as a stereotypical "Asian chef?" That would be a mistake, because his cooking is so much more. But it would be hard to sum it up in a sound bite; maybe I would go with something like "creative global cuisine," or the ability to create something amazing from basic ingredients. While "I beat Bobby Flay" is a great bragging right, it doesn't describe Viet's type of cooking or what he will teach us on his show.

Viet Pham was the runner-up on "Extreme Chef."

I was also surprised that Viet seemed a little camera shy. This is the guy who was cool and confident through every bizarre episode of "Extreme Chef!" And beating Bobby Flay on "Iron Chef" tested his culinary mettle.
But, perhaps Viet is used to letting his food do the talking, instead of making a sales pitch about himself.

Still, he's connecting with viewers, because when I checked tonight, he was the second place Fan Favorite, behind "The Pie Guy" Rodney Henry.

It's been a few years since I watched "The Next Food Network Star" through a whole season. And it seems that instead of finding "unknowns" out there, the producers are recruiting cooks who are camera-ready because they've been on other TV series. Stacey Poon-Kinney's restaurant was featured on "Restaurant: Impossible." Russell Jackson competed on "Iron Chef." Rodney Henry has been on "Chopped," "Down Home With The Neelys" and "Paula's Home Cooking." Danuschka competed on "Chopped." Chris Hodgson was on "The Great Food Truck Race." I guess it's to be expected now that there are so many other food competition and reality series out there.

At any rate, I'm getting a chuckle out of some of the judges' comments. Giada complaining that Lovely is too slick and polished? Um, what do they say about "pot calling the kettle black?"

Marie Callender's Pie Sale Through June 30

2013-06-12T19:36:00.003-07:00

Marie Callender's just kicked off its Marie’s Whole Pie-To Go Sale, through June 30.

You can buy a whole pie for $7.99 plus the cost of the pie tin. The sale excludes cheesecakes, seasonal fresh fruit pies and promotional pies, but you still have a lot pies to choose from! Visit www.mariecallenders.com for a complete listing!

Blue Lemon Launches Breakfast Menu With Charity Event

2013-06-11T16:48:00.001-07:00

Lemon Blueberry Ricotta Pancakes served at Blue Lemon restaurants.

Blue Lemon restaurants are launching a new breakfast menu in June by hosting a week-long charity breakfast to benefit the Utah Adoption Exchange.
Blue Lemon owners Aaron and Lychelle Day, who are adoptive parents themselves, will donate $1 to the non-profit for every breakfast entrée item bought next week, June 17 – 22.

“We picked the Utah Adoption Exchange as a recipient of our charity breakfast event because we are personally very passionate about the need to find loving and supportive families for all children,” said Lychelle Day, co-owner of Blue Lemon.

In addition to being the mother of three daughters, Day and her husband have adopted two brothers, aged three and four. The Utah Adoption Exchange recruits families to adopt children ages eight to 18 years old. According to Lindsay Kaeding of the Utah Adoption Exchange, 154 children are waiting to be adopted in Utah. The average child is an 11-year-old boy, and many children are victims of abuse and neglect. The Utah Adoption Exchange is the only adoption recruitment agency registered with the state of Utah. The organization contracts with the Utah Division Child and Family Services to match children who need a home with suitable parents.

Blue Lemon, with locations in Cottonwood Heights, City Creek and Highland,added six new entrees to the breakfast menu including:

- Artisan breakfast sandwich with eggs, broiled tomatoes, fontina cheese, and a choice of black forest ham, grilled peppercorn turkey bacon or turkey sausage

- Lemon Blueberry Ricotta Pancakes topped with homemade buttermilk syrup and fresh blueberries

- Bananas Foster French Toast made with cinnamon walnut bread and topped with buttermilk syrup and fresh cream

- Eggs Florentine with poached eggs, broiled tomatoes, fresh sautéed spinach, grilled ham on a freshly baked English muffin, topped with house made hollandaise sauce

- Berry Orange Crepes filled with orange-zested sweet cram, topped with fresh berry orange compote and finished with mint coulis

- Grilled Steak and Eggs.

Several entrees are accompanied with new rosemary grilled potatoes.

Blue Lemon is open 7 a.m. to 9 p.m. Monday - Thursday, and 7 a.m. to 10 p.m. Friday and Saturday. Breakfast is served from 7 to 11 a.m. at all three locations: at 55 W South Temple in Salt Lake City, in Highland at 11073 North Alpine Highway, and in Cottonwood Heights at 6910 South Highland Drive. For more information visit www.bluelemon.com, @blue_lemon on Twitter and on Facebook.

About Blue Lemon

Blue Lemon was founded in 2009 by Utahns, Lychelle and Aaron Day, with fresh, seasonally-driven food with a unique twist of flavors and textures at an affordable price. Its mantra is “Pure, clean food with a twist.”

Blue Lemon uses organic foods and hormone-free meats in its menu, and eco-friendly tactics such as recycling, sourcing from local providers and using recycled materials.

Saffron Valley Hosts Kebab & Wine Festival

2013-06-02T14:09:00.005-07:00

Lamb dish from Saffron Valley.

Saffron Valley invites you to experience a traditionally distinctive menu of grilled kebabs complete with select wine pairings by Young’s Market Company during its 3rd Annual Kebab & Wine Carnival. The kick-off for the 2-week long Kebab & Wine Carnival will begin at its newer downtown location (26 E Street, Salt Lake City) from June 10-16 followed by theSouth Jordan location (1098 W South Jordan Pkwy.) from June 17- 23.

“The Kebab Carnival honors the age old traditional Tandoori style of cooking which is loved the world over by Indian food enthusiasts. What is so unique about Tandoori style of cooking is that it is absolutely flavorful, delicious and very healthy for you,” said Lavanya Mahate, owner of Saffron Valley, in a press release. “We are excited about the upcoming Kebab & Wine Carnival which will present over 25 different varieties of succulent kebabs and wines to go with them.”
Kebabs are chunks or morsels of meats or vegetables marinated in yogurt, fresh and dried herbs and spices and cooked in an open flame Tandoor oven which reaches temperatures over 750 degrees F. Kebabs can also be made with ground meats. Although the typical notion is that kebabs are grilled and served on skewers, they can be removed from the skewers prior to serving. All kebabs during the Carnival come with a generous helping of salad, rice and soup for a hearty dining experience.
In India Tandoori cooking and more specifically Kebabs were popularized during the Moghul era when cooking was taken very seriously and rivalries were common between chefs over recipes, ingredients and whims of kings, who wanted their meat cooked in particular ways.

Saffron Valley is recreating the magic of the Tandoor to connect modern day Salt Lake patrons with the ancient Tandoori cuisine through this dedicated Food Carnival.

"Walking Salt Lake City" Takes Fitness To The Streets

2013-05-13T19:31:00.000-07:00

Last summer I bought a copy of "Walking Salt Lake City" by Lynn Arave and Ray Boren (Wilderness Press, $17.95). The fact that I used to work with both of them at the Deseret News was what first piqued my interest.

I spent a lot of the winter reading the book's fascinating "back stories" and historical notes about the locations, thinking that once spring hit I might enjoy following some of the routes. Alas, a torn meniscus sidelined my plans, and my post-surgery knee isn't quite ready to take it to the streets yet.
But I've familiar with a quite a few of the 32 walks in th ebook, after working in Salt Lake City for ten years. And as a Davis County resident, the Farmington/Lagoon trail loop and Antelope Island walks brought back some family memories. When my kids were young, I would take them for a walk & picnic on the Lagoon trail, as my husband worked the graveyard shift and needed some quiet to sleep.

I did write about the book for my Standard-Examiner column this week. The walking routes stretch from Dimple Dell in Sandy on the south, to Antelope Island on the north. They vary in distance from a quarter-mile around the Temple Quarry in Little Cottonwood Canyon to five miles in the Avenues.Each walk has a map, degree of difficulty, clear route directions, background about the location and points of interest to see along the way.

Walking gives you a chance to soak in all of the little tidbits and architecture that you miss when you drive through a neighborhood, Arave told me.

He once considered walking a second-rate workout. “But I discovered that as you age and injuries may prevent running or hiking, walking is the granddaddy of all exercises — for young or old, it is poetry in motion.”

Through writing about hikes in the Grand Canyon, Arave became acquainted with outdoor author Greg Witt with Wilderness Press. When the company decided to add Salt Lake City to its series on urban walks, Witt recommended Arave, since he worked in Salt Lake City at the time.

Arave asked Boren, a retired Deseret News editor, to co-author it, “because we work well together, and Ray is a great photographer and lives in Salt Lake City.”

Boren and Arave first brainstormed, scouring the Internet and maps for ideas. They did 90 percent of the walks together, documenting them as they went.

“Parley’s Park and the Peace Gardens were unknown to me previously, and yet gems for walkers,” Arave said. “We both had no idea that the Miller Bird Park, a pocket of nature at 1500 E. 1050 South, existed. Even some locals near that area had never discovered it.”

Boren, a Salt Lake City native who has enjoyed walking its streets, said some of the routes they devised made him look at the locations in a different, more segmented way.

“South Temple and the Avenues will always be among my favorite routes, both for their history and their familiarity to me, for I lived on Salt Lake City’s F Street for more than a dozen years,” Boren said. “I also enjoyed rediscovering the International Peace Gardens at Jordan Park, which I had visited often as a child, and exploring more of the Jordan River Parkway.”

He noted that Antelope Island is more rural than most of the other walks.

“We specifically included it as a way of extending the reach of the book to the lake that gave Salt Lake City its name — and to introduce it to visitors and Utah residents alike,” Boren said.

Arave said the Temple Square “Mormon Mecca” chapter was the hardest to do, “as we could only scratch the surface on the detail we saw on our walk there. Mount Olivet Cemetery was such a fabulous place that we made it a separate walking route, as strange as that sounds.”

The “backstories” make it a fun read, even if you never take a step on any of the routes. For instance, there are details about the Gilgal Gardens, with its sphinx-like bust of Mormon prophet Joseph Smith and scriptures carved into sculptures.

“Ray and I had both learned a lot of history during our long newspaper careers and it came in very handy for this book,” said Arave. “For space reasons, not all our backstories made it into print, though.”

Another publishing limitation is that Boren’s photos are printed in black and white. To enjoy their beauty in color, you can check out the “Walking Salt Lake City” Facebook page.

The book is written for both tourists and locals. “We tried to write the book as if the reader knew nothing of Salt Lake,” said Arave.

Since Arave lives in Davis County, one would hope that his next book would feature more Top of Utah walks. But don’t hold your breath.

“I think the publisher is doing the larger cities first,” said Arave. “Ogden would be down the road a long ways.”

Allgood Provisions Utah Cherries — It's All Good

2013-05-08T12:17:00.004-07:00

Allgood Provisions' Utah Cherries recently were named one of Clean Eating magazine's Clean Choice Award Winners in the snack category. This is the magazine's second annual awards.
I was recently forwarded a review sample of these dried organic red tart cherries, which come from a family farm south of Spanish Fork. They have a deep, tart-sweet flavor that makes them good for snacking or tossing into a salad. Cherries and a small amount of organic sunflower oil are the only ingredients. (It must be a pretty small amount, as a 1/4 cup serving contains about a half-gram of fat.
That 1/4-cup serving also gives you 10 percent of the daily value for vitamin A, 2 percent of calcium, and 2 percent of iron.

Allgood Provisions sent me a package of their dried blueberries that are bursting with strong berry flavor. They look like tiny raisins, and they're sweetened with a bit hint of cane sugar. Knowing that blueberries are high in antioxidants and vitamins, I was perplexed when I read the Nutrition Facts on the back of the package and saw that a serving contains zero percent of the daily values for vitamins A and C, as well as calcium and iron.

"Blueberries are high in vitamins, including Vitamin A and potassium," said Jake Boyd, company founder. "Because the FDA calculates nutrient value percentages on serving sizes of 100 grams and does not allow reporting fractional percentages, anything below 0.5 percent is reported as zero. Hence, the serving size of our Wild Blueberries is 30 grams and the Vitamin A is 0.35 percent per serving."

Allgood Provisions, headquartered in Park City, Utay, products offer only certified organic products free of harmful pesticides, growth hormones and synthetic fertilizers.

Standard-Examiner Cooking Show at WSU May 9

2013-05-07T20:48:00.003-07:00

Presto Zuppa Toscana from my cookbook, "Soup's On!"

This Thursday, May 9, I'm going to be the "warm-up act" for the Relish Cooking Show at Weber State University. The show, sponsored by the Standard-Examiner, actually begins at 7 p.m., but the doors open at 4 p.m. so that people have plenty of time to check out the vendors and find themselves a seat.

So I'll be cooking Preso Zuppa Toscana and Quick Chicken Tortilla Soup with Avocado from my cookbook, "Soup's On!" And if you get there in time, you can slurp a soup sample while you shop!

In preparation for the show, I interviewed Relish magazine’s chef and cooking show director Brian Morris. He said that there's been a surge of interest in home cooking, but people often don't learn the basics.

“What we’ve found recently is that there are a lot of folks who really would have so much more fun in the kitchen if they were confident about a few key things,” Morris said.

In the Relish show, he teaches some of those basics — “like perfect roasted chicken, perfect stir-frying, perfect poaching. These are little things that make such a huge difference in so many recipes you do.”

Morris, who was trained at The French Culinary Institute in New York City, travels with Relish magazine’s show almost 12 months out of the year. He can also be found on the Relish Facebook page every Tuesday as the “Chef in Your Pocket.”

There, he answers all sorts of cooking questions, sometimes posting short, impromptu videos.

Morris worked at Le Cirque 2000 and Jacques Torres Chocolates and as a private cooking instructor with a client list that includes Derek Jeter, Ally Sheedy, Nicole Kidman, Keith Urban, Clint Black and Lisa Hartman.

“I’ve had a chance to work with a lot of really fun people, and each had a different thing they wanted to figure out,” he said of his celebrity clients. “One of them had never made Thanksgiving dinner for the family, and wanted to be able to do this wonderful dinner for them.

“Another wanted to know how to cook with a limited amount of time throughout the week. Another person wanted to learn about Asian cuisines. But it all went back to learning the basics.”

Morris said the cooking show talks technique in a fun, entertaining way.

“People leave with a lot of tools for their culinary tool belt, but they are also going to have their sides sore from laug

hing, because we have a lot of fun,” he said. “It makes a great date night or a family night.”

Tickets to the show are $12 if bought in advance at events.standard.net, or $14 at the door.

Thompson Family Pecan Farm in Southern Utah

2013-05-07T13:26:00.002-07:00

Thompson Family Pecan Farm in Hurricane, Utah.

A couple of years ago, I saw the sign for the Thompson Family Pecan Farm when my family was vacationing at the Sand Hollow recreation are near Hurricane.
I was curious, so when I knew I'd be in Southern Utah in March, I called the owner, Tim Thompson, for an interview. I wrote a column about the farm in this week's Standard-Examiner -- http://www.hersutah.com/story/ah-nuts-utah-s-dixie-home-thompson-family-pecan-farm.

Utah isn't well known for raising nuts — at least, not the edible kind. But in pioneer times, the Mormon settlers called the area "Dixie" because of its warm climate. They tried to make a go of typical Southern crops such as cotton, silkworms, grapes and pecans. I think the cotton fields died out a long time ago, but a few pecans trees are still growing in yards in Washington County. Pecans generally thrive in the Southern states because of the warm temperatures and long growing season.

Pecan trees were originally brought to Washington County by Mormon missionaries who had been to the southern United States, Thompson said. “There are pecan trees in the South that are over 400 years old.”

Pecan trees at the Thompson's farm in Hurricane, Utah.

“This little corner of Washington County has the right climate for pecans,” he said. “It’s a little too hot in St. George, as the trees are stressed by the heat. But we’re at 3,000-foot elevation here, so it’s not as hot.”
The 206 pecan trees on the five-acre farm were already there when Tim and his wife, Lea, bought it 26 years ago. Each tree produces 50-70 pounds of nuts each year.

After planting, Thompson said, it takes about 15 years for the trees to reach their full production level, but you get smaller crops in between.
“They take a lot of maintenance,” he added. “They need a specialized fertilizer program, and a micro-nutrient spray program. We have moisture gauges in the ground that tell us how much water to put on. And there’s pruning to do in the winter. There’s always something to do. But, I enjoy working outside.”

Tim Thompson sells his pecans at the farm in Hurricane.

The pecans are harvested in early winter, using a tree shaker to drop the nuts.

“The actual harvest, if you include everything, takes about a month,” Thompson said.

Shelling the pecans involves six machines, he said.

Thompson's six kids all worked on the farm, helping raise watermelon, cantaloupe and tomatoes as well as the pecans.

“The kids are all college-educated now and not interested in farming,” Thompson observed. “They will probably sell the place when I’m dead.”

The nuts are sold at the farm and by telephone or mail order. On the afternoon that I visited the store, several people had stopped in to buy bags of them. The price reflects the amount of effort that goes into raising them. Pecan halves are $8.51 per pound; pieces are $8.42 per pound.

“I don’t advertise, but I always manage to sell out every year,” he said. “We keep them in freezer storage from the time they are shelled, so they’re absolutely more fresh than what you would get in a grocery store. There’s no comparison.”
You can order them by phone, 435-635-4921, or by mail at 2012 S. Flora Tech 79-3, Hurricane, UT 84737.

On a trip to New Orleans, I learned to make pralines, which are a popular local treat. Pralines aren’t too hard to make at home. If they turn too crumbly, use them as an ice cream topping and call it pralines ’n’ cream.

Pecan Pralines

1 pound light brown sugar

1/4 cup granulated sugar

6 tablespoons unsalted butter

1 1/2 cups coarsely broken pecans

1 cup heavy whipping cream

In a 4-quart heavy saucepan, combine all of the above ingredients. Stir over medium-high heat and bring to a slight rolling boil. Cook until mixture reaches 240 degrees (about 232 degrees for most Utah altitudes) on a candy thermometer.

Remove from heat and allow to cool 5 minutes. Using a wooden spoon, beat vigorously until mixture begins to thicken and the mixture loses its gloss. (The color will change distinctly). Quickly drop by a tablespoon onto sheets of parchment paper that has been lightly sprayed with Pam spray. Allow to set. This should take about 20 minutes or more.

To vary the flavors, add the following to the pot in the beginning of the recipe:

Chocolate pralines: 1 cup semisweet chocolate chips

Orange: 2 tablespoons orange-flavored liqueur

Coconut: Omit pecans and add 1 cup shredded coconut.

Peanut butter/chocolate: Omit pecans and use 1/2 cup chocolate chips and 1/2 cup peanut butter

— Chiqui Collier, New Orleans Cooking Experience cooking school

Chipotle's Teacher Appreciation Day Offers BOGO Burritos

2013-05-06T18:51:00.001-07:00

Chipotle is putting teachers at the head of the class this Teacher Appreciation Day with a special “buy-one-get-one-free” promotion. On Tuesday, May 7, 2013, teachers and educators who show a valid school ID identifying them as staff will receive a free burrito, salad, burrito bowl or order of tacos when they purchase another menu item at Chipotle Mexican Grill. This promotion is available from 4:00 p.m. to close in all U.S. Chipotle restaurants.

Chipotle is celebrating teachers and educators and the work they do as part of the National Education Association’s Teacher Appreciation Day. This promotion is only open to teachers and educators who show a valid school ID identifying them as staff. This deal will only be honored for dine in or take out and excludes online orders, fax orders, mobile orders, “Burritos by the Box” and catering.

For more information, please go to any Chipotle restaurant or visit Chipotle.com.

Dutch Oven Baking Book Gives Trade Secrets

2013-04-27T20:54:00.000-07:00

Bruce Tracy of "Dutch Oven Baking." photo by Valerie Phillips

I own three cast-iron Dutch ovens that I use mainly for summer cook-outs. Like most people, I tend to stick with stew, barbecue chicken and cowboy potatoes. Baking bread, rolls, cakes or pies can be tricky when you are using only charcoal briquettes as a heat source.

That's why I enjoyed reading Bruce Tracy's book, "Dutch Oven Baking," (Gibbs Smith, $15.99) Bruce and his wife Vickie, who live in Ogden, Utah, are past winners of the International Dutch Oven Society's world championship. I did a recent story in the Standard-Examiner about Bruce's new book.
The Dutch oven has a major place in the history of the Old West as the portable cooking appliance of the day. It's baking capability was widely used out on the open range. By placing hot coals on top of the rimmed lid and under the pot's three-legged bottom, pioneers or cowboys had an oven that could bake johnnycakes and biscuits.
Of course, modern-day kitchen ovens with built-in thermostats for heat control have made outdoor baking almost a lost art.

Tracy's love affair with Dutch oven cooking began when his wife, Vickie Tracy, gave him a Dutch oven for Father's Day in the early 1990s. In Utah, Dutch oven cook-offs are a highlight of many county fairs and local festivals. Tracy started entering.

"I'm a competitive type, and I saw a cook-off announced in the paper for Cherry Days, and thought I'd try it," Tracy said. "I didn't have a clue of what I was doing, and we didn't even place. But I learned from the other people there. The next cook-off I was in, the Weber County single-pot, I won."

Tracy was a seven-time finalist in the IDOS World Championship — the Olympics of Dutch oven cooking. Just getting a berth is an achievement, since teams have to win an IDOS-sanctioned cook-off in order to qualify. The contestants pull out all the stops, with dishes more likely to be seen at a four-star restaurant than a camp-out.

When he and Vickie took the title in 2004, they wowed the judges with Cheese-Stuffed Pork Loin with New Potatoes and Stuffed Mushrooms, a perfectly baked Challah Holiday Bread with Parmesan Dipping Butter, and a stunning Poached Pear and Almond Tart.

He's sharing what he knows in his book, with 64 recipes that all can be baked outdoors in a Dutch oven or indoors in a regular oven. He notes that recipes sized for a 12-inch Dutch oven can be baked in a 9-by-13-inch pan.

"The recipes are designed for the backyard cook, but there are recipes in here that are good enough for competition," he said.

One of his signature recipes is Cheese Onion Rolls, which also appear on the book cover.

Temperature control is the key to successful baking, he said. A common mistake is to pile too many coals on the bottom of the pan, which will cause your food to burn. The majority of the coals should be placed on the top of the lid, to help the food brown on top instead of burning on the bottom.

To determine how many charcoal briquettes are needed to maintain a 350-degree temperature: Multiply the size of the oven by two. A 12-inch Dutch oven would require 24 coals. Then divide that number by three, and place one-third of the coals (eight) on the bottom, in a circle, and two-thirds (16) on the top in a ring around the rim of the lid.

If you want to learn more about Dutch oven cooking, the IDOS Spring Convention is May 10-11 at the Davis County Fairgrounds in Ogden. All day Saturday there will be a lot of cooking demos, vendors selling Dutch oven equipment, and experts to help you get started. Admission is free.

And Bruce Tracy will be on hand to sign copies of his book! Here's one of his recipes:

Cheese Onion Rolls

12-inch oven

7-8 coals on bottom

15-16 coals on top

(For indoor oven, 350 degrees F)

1 cup warm water

1/4 cup sugar

1 tablespoons vegetable oil

1 teaspoon salt

3 eggs, divided

4-5 cups flour, divided

2 packages instant yeast

4 ounces extra-sharp cheddar cheese, grated

1 medium red onion, finely chopped

2 tablespoons sesame seeds, optional

In a large bowl, mix together water and sugar. Add oil, salt and 2 eggs. Carefully add 2 cups of flour and yeast until incorporated and then stir vigorously for 30 seconds. Add more flour, 1 cup at a time, until you have a soft dough. Knead on a board until the dough is well-formed and elastic. Roll the dough around in a large oiled bowl, cover, and let rise until almost double in size, about 20-30 minutes.

Sprinkle a little flour on your bread board and spread dough out into a 1/4-inch-thick rectangle. Spray lightly with nonstick cooking spray and spread with cheese and onion. Roll up from the long side jelly-roll style. Cut into triangles like this: \ / \ / \ / \ / \ /

Spray Dutch oven with nonstick cooking spray. Arrange rolls in a circle, small end toward the center and just touching. Make an egg wash by stirring together the remaining egg and 1 tablespoon water. Brush tops of rolls with egg wash and sprinkle with sesame seeds, if using. Put the lid on and let rise again until just double in size, about 20-40 minutes. The rolls will fill the oven. Bake, using 7-8 coals underneath the oven and 15-16 coals on top, for about 45 minutes. Every 15 minutes, gently turn the oven about a quarter turn over the coals, and then turn the lid the opposite direction, to prevent hot spots. After 30 minutes, check the rolls for browning. When they begin to brown, remove the bottom coals. When they are golden brown, maybe 5 minutes later, remove the rest of the coals from the top. Leave the rolls in the oven for about 10 minutes after the heat is removed, with the lid cracked. Remove to a trivet to cool.

—"Dutch Oven Baking" by Bruce Tracy

(Gibbs Smith, $15.99)

Viet Pham: The Next Food Network Star?

2013-04-19T20:57:00.001-07:00

Celebrating Viet Pham's "Iron Chef" win last January.

Utah chef Viet Pham has been announced as a contestant on the ninth season of "The Next Food Network Star."

The reality series makes a group of chefs compete in nerve-wracking challenges, with the grand prize being their own series on the Food Network.
Past winners of "The Next Food Network Star" include Guy Fieri of "Diners, Drive-Ins and Dives," and Melissa D'Arabian of "Ten Dollar Dinners."

The season premiere is June 2.

Pham, who owns the Salt Lake City restaurant Forage, is the only Utah contestant in the group, according to a Food Network press release. Judges are Bobby Flay, Giada De Laurentiis and Alton Brown, with a "focus groups" of food fans taking part as well.

It will be interesting to see if Flay's judging will be biased by the fact that Pham beat him on an episode of "Iron Chef America" earlier this year.

Pham has gotten a lot of attention since he and Bowman Brown opened Forage in 2009. He and Brown were named Best New Chef by" Food & Wine" magazine in 2011.

He was also the runner-up on the Food Network's "Extreme Chef" last year. When I interviewed him in January, he said that while filming "Extreme Chef," he managed to impress judge Simon Majumdar.

“Simon Majumdar told his agent about me, and the agent flew out to Utah and had dinner at Forage,” Pham told me in a telephone interview.

Soon after, the agent called, telling Pham he was going to be competing on “Iron Chef.” It seems his agent is continuing to do a bang-up job.

Visiting with Kelsey Nixon at the Pillsbury Bake-Off in 2012.

The last Utahan who was on "The Next Food Network Star" was Kelsey Nixon of North Ogden. The BYU grad made it to the final four contestants before being eliminated, and viewers voted her the Fan Favorite.

Even though she wasn't the season winner, Nixon was put on the Food Network's "farm team," (that's how she described it in a later interview with me). Her series, "Kelsey's Essentials," is now filming its fifth season on the Cooking Channel (owned by the Food Network), and last year she began hosting another Cooking Channel program, "The Perfect 3."

Last year when I spoke with Nixon, she jokingly described her "The Next Food Network Star" experience as "I had no idea of what I was getting into — the million-dollar experience you would never pay a dollar to be in again!"

And, she credits part of her success to Bobby Flay —the same guy that Viet Pham beat out on "Iron Chef." Flay's own Rock Shrimp Productions became her show's producer.

"Bobby Flay became a great mentor to me," Nixon said.

As far as nerve-wracking challenges go, Pham already has a head start due to his turn on "Extreme Chef." The chefs had to had to be physically and mentally tough to do things like salvage their own ingredients from a capsized fishing boat. Fans will remember Pham's rallying cry, "Beef tongue, baby, beef tongue!" as he improvised a quality dish from a can of pickled beef tongue in the scorching desert.

Celebrate National Cornbread Week

2013-04-18T20:29:00.000-07:00

Z'Tejas cornbread.

As I've noted before, there are lots of designated food "holidays," and one of them is National Cornbread Day on April 27. Time to bake up your favorite cornbread recipe, or enjoy it at your favorite restaurant.

For years, I thought Marie Callender's had the corner on cornbread. During the 1980s, Ogden had a Marie Callender's on Harrison Boulevard, south of Weber State College and McKay-Dee Hospital Center. I worked in McKay-Dee's community relations department and lived nearby. Salad bars were the "in" thing, and we liked going to Marie's and having the potato-cheese soup, a slice of cornbread and a trip to the salad bar. The cornbread was so sweet and filling there was no need to order pie (although sometimes we did anyway).

Another chain that's become known for cornbread is Z'Tejas, but it's served with a bit more of a Southwestern flair in a small cast-iron skillet. My favorite menu item is the Smoked Chicken Chile Relleno, a poblano pepper stuffed with chicken, pecans, apricots, raisins and Jack cheese, topped with pepitas and an artsy-looking drizzle of sour cream. What sets this apart from other relleno dishes is that the poblano is grilled, not the usual battered-and-fried. A wedge of cornbread is the perfect accompaniment.

At Z’Tejas, cornbread is automatically delivered to each table, in the same way that you can always count on breadsticks at Olive Garden.

Additionally, April 22 through 26 is National Administrative Professionals Week. Guests can show appreciation to coworkers with lunch at Z’Tejas, located at 191 South Rio Grande Street (at the Gateway). Every administrative professional that visits will get a slice of Ancho Fudge Pie throughout the week.

Here is the make-at-home version, courtesy of Z'Tejas:

Z'Tejas Cornbread:

Yields 4 – 6 1/2 in skillets
IngredientsCorn Meal 1 1/2 cups
Flour 1 1/2 cups
Sugar 1/3 cups plus 1 Tablespoon
Baking Powder 1 tablespoons
Baking Soda 1 tablespoons
Yogurt (plain) 1 cup
Cream Corn 1/3 cups plus 1 Tablespoon
Corn (frozen) 1/3 cups plus 1 Tablespoon
Buttermilk 1 1/2 cups
Eggs 3 each
Butter (melted) 1/3 cups plus 1 Tablespoon
Salt 1/4 teaspoon
PreparationMix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together.
Then add dry ingredients to form batter.
Use a small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 ounces of batter.

Bake at 375 degrees for 16 minutes. Rotate at 8 minutes.
These recipes prepared by using a convection oven so try 400 degrees in regular oven.
Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.

High West Distillery Offerring Whiskey-Flavored Chocolates

2013-04-18T08:33:00.003-07:00

High West Distillery & Saloon, Utah's first legal distillery since 1870, is celebrating two of the world's finest culinary delights with paired flights of its award winning whiskeys and locally handcrafted chocolates.

"When we met Utah's own artisan chocolatier Ruth Kendrick, we knew immediately that her one-of-a-kind gourmet chocolates would be the perfect complements to our whiskeys," High West proprietor David Perkins said. "Our paired whiskey-and-chocolate flight is a gastronomic experience you just have to try."

High West executive chef James Dumas paired four silky chocolate truffles with four High West aged whiskeys: Chocolate Pomegranate and Double Rye!; Mint Chocolate and Rendezvous Rye; Beehive Honey dark chocolate and Son of Bourye; and Aztec Spice and Campfire Whiskey. As an interesting twist, Dumas also paired High West's two unaged Silver Whiskey's: Meyer lemon-white chocolate and Silver Western Oat; and Dark Chocolate Key Lime and OMG Pure Rye.

Those who embark on High West's chocolate-and-whiskey flight should move from light to dark among the whiskeys, Dumas suggests.

"I take a sip of whiskey to cleanse the palate, then I slowly chew and enjoy the chocolate, once the palate is coated with the chocolate, I follow with another sip of the whiskey. The alcohol enhances the aromatics of the chocolate for an intense organoleptic experience," Perkins said. "This is the ultimate grown-up dessert."

BIGGEST LOSER: Jackson Carter's Weight Loss Tips

2013-04-10T15:16:00.001-07:00

Jackson Carter working out post- Biggest Loser

Jackson Carter knows a lot about losing weight. Not only did he lost 138 pounds during this past season of "The Biggest Loser," he's lost another 10 pounds since the finale.

I interviewed Jackson, who lives in Layton, Utah, last week for this story in the Standard-Examiner. And I did a separate blog post where he dished a little about the show and whether Jillian is really THAT mean.
Of course we all want to know his weight loss magic bullet, but unfortunately, there isn't one. It boils down to exercising 60-90 minutes per day and eating mainly lean protein and vegetables. I watched Jackson's homemade circuit training routine — jumping rope, burpees, weightlifting, and throwing a medicine ball against the wall, and he kept up a pretty intense pace. It's not a leisurely stroll on the treadmill, but it's less strenuous than the 4-8 hours per day of exercise the contestants put in while at the "Biggest Loser" ranch.

Here are some tips that Jackson shared to help get into weight-loss mode.

Burpees are part of Jackson Carter's circuit training.

The Biggest Loser" starts people off with intense workouts... in fact, the first day Jackson fell off the treadmill and had to have an oxygen mask. But that's not the way to do it in the real world.

- Put yourself first: "Something I learned on the ranch is that I have to make myself a priority," he said. "My health had to come before anything else. For every hour of volunteering I do, I spend 15 minutes working out."

Jackson Carter's circuit training post-Biggest Loser.

Compete against yourself: In an upstairs corner of the Clearfield Aquatics Center where Carter did his circuit routine. he timed himself, and then tried to beat his previous time.

The key, he said, is finding out where your fitness level is and then surpassing it. "It took me 22 minutes to do a mile when I started on the ranch. I just finished a mile in 8.42 seconds a few days ago. Don't be discouraged with your first number, look forward to your next number."

Control stress: "Stress will make you hold onto weight like nothing else," he said. "Take some time out and pull yourself out of a stressful situation if you are trying to get your health in order. That's why some people go on vacations and actually lose weight."

Monitor yourself: He still wears a Bodymedia device on his arm that tracks how many calories he uses throughout the day.

"It's one of the most helpful tools that we got on the ranch," he said. "We needed to know how many calories we were expending, because it takes 3,500 calories to burn a pound of fat."

Plan ahead: He grocery shops with a list, and spends a few hours once a week prepping veggies like carrots, celery and broccoli to store in plastic grab-and-go "baggies." Knowing he has healthy food already prepared curbs any temptation to stop at the drive-through.

"In my gym bag I have a whole arsenal of things — a baggie of almonds for a good, satisfying crunch and a good protein. Also hummus and pita chips, or a dried vegetable such as dehydrated sweet potatoes for dipping. And low-fat string cheese."

Go lean. "Dolvett's big advice was 'lean protein and vegetables to lose the weight.' He probably said that as many times as he said my name. So my dinner plate will be 50 percent green vegetables, and a protein of some sort."

Breakfast is often eggs, maybe spinach topped with a little cheese, and toast. "Carbs are a good thing to eat in the morning because you can spend the rest of the day burning them off," Carter said.

Calories count. He tries to eat about 2,000 calories a day, "But it's a little bit tough when it's 2,000 calories of vegetables and lean meats like turkey or chicken or lean cuts of beef. That's a lot of bang for your buck."

Curb cravings. "Cravings are never going to go away. There are times that I could definitely go for a piece of cake or French fries, but it's a matter of visualizing. I keep a pair of my size 42 pants in my room. No packet of fries is worth going back to that. It's not a matter of diet anymore. This is my life now."

Strategize. " My friends are never going to stop going to dinner, and since I want to hang out with them, I get creative a little bit. I can find things on the menu that stay within what I need to eat."

And, he fills up on a big serving of steamed veggies right before he heads for the restaurant.

Be accountable: ""A trainer definitely will push you harder than you think you need to be pushed, and it's someone to be accountable to," he said. "If you can afford one, it's great investment. But if you can't, find someone to be accountable to — a friend, one of your kids, a buddy or spouse. You are less likely to fall off the wagon."

Start small so you don't get discouraged and sore.

"It worked for us because we had trainers," he said. "But for people who don't have trainers, if you have 30 minutes, go for a walk. It will clear your head and reduce your stress levels, and make you want to eat better. You have to learn to walk before you sprint. It's the little things that add up to big changes."

Wienerschnitzel Offering BIg City Vacation in Facebook Sweepstakes

2013-04-09T15:41:00.002-07:00

Are you a hot dog fan in need of a vacation? Wienerschnitzel, the world’s largest hot dog chain, is launching a Big City Favorites Sweepstakes, giving Facebook fans the chance to win a free trip to one of three big cities: Chicago, New York City or Los Angeles.

The “Big City” sweepstakes runs April 8 through May 26, 2013 and shines the spotlight on three regional hot dog favorites: Chicago Dog, NY Coney Island Dog and LA Bacon Wrapped Street Dog. Fans may register to win on Wienerschnitzel’s “Big City Favorites” Facebook tab as well as earn bonus entries by sharing the contest with their Facebook friends. One randomly selected entry will win a trip for two to the city of their choice which includes roundtrip airfare, hotel accommodations for four nights, and $2,000 total in spending cash. The final winner will be announced on or about May 27, 2013.
The “Big City Favorites” sweepstakes runs through May 26, 2013 at participating locations. Official rules and details are available online at www.wienerschnitzel.com. The sweepstakes will be supported with television and radio advertising, email and online marketing, social media and in-store point-of-purchase materials.
Facebook: www.facebook.com/Wienerschnitzel

Fans also have a chance to win prizes including free food and other merchandise by voting for their favorite “Big City” hot dog as well as sharing photos of themselves enjoying a meal at their local Wienerschnitzel.

Chipotle Hosting Cultivate Festivals — Text-To-WIn A Trip to One

2013-04-09T15:36:00.001-07:00

Chipotle Mexican Grill has announced the lineup for its 2013 Cultivate food, music and ideas festival series, with events planned in San Francisco, Denver, and Chicago. The one-day festivals all include cooking demos by celebrity chefs, live music, local food artisans, regional beer and wines, a special Chipotle festival menu, and other activities emphasizing fresh and affordable food made with sustainable ingredients. Cultivate San Francisco is Saturday, June 8 in Golden Gate Park’s Hellman Hollow; Cultivate Denver is on Saturday, August 17 in City Park; and Cultivate Chicago is Saturday, September 7 in Lincoln Park. Admission for all events is free.
In addition to live music and onsite chef demonstrations, each Cultivate event will include six interactive experiences focused on sustainable food – including experiences from the California Avocado Commission and Tabasco Brand Products – as well as a Kids’ Zone which will feature crafts and activities. All three festivals will have an Artisans’ Hall offering a wide selection of local artisan-crafted food for sampling and purchase, and a Brewers’ Hall serving local and specialty beers and wines. New this year, Chipotle is partnering with a local brewer in each Cultivate city to create ‘Cultivate Farmhouse Ale,” a Saison-style beer that will be exclusively available at the festival.
In the spirit of healthful, sustainable food, Chipotle’s culinary team has also created a special menu of food that can be purchased at the festival. Food offerings will include a grilled flatbread gordita; chicken and Sofritastacos; charred esquites salad; and a jasmine rice bowl with pork and chicken meatballs or organic tofu from ShopHouse Southeast Asian Kitchen, Chipotle’s Asian concept.
To give customers a chance to attend one of the festivals regardless of where they live, Chipotle is partnering with IZZE Sparkling Juice to give away a trip for two to the Cultivate event of the winner’s choice in San Francisco, Denver or Chicago. The prize includes air transportation, hotel, ground transportation, spending money, and special event-day privileges at Cultivate. To enter, text “IZZE” to 888222 and reply OK. Entries must be received between Monday, April 8 and Wednesday, May 8. No purchase necessary to enter. For contest rules, visit chipotle.com/izzesweeps.

Participants in the Cultivate San Francisco event include chefs Richard Blais (The Spence, HD1, and Flip Burger Boutique in Atlanta); Michael Chiarello (Bottega in Napa Valley and Coqueta in San Francisco); Amanda Freitag (Food Network’s “Chopped” and “The Next Iron Chef”); Jon Shook and Vinny Dotolo (Animal, Son of a Gun in Los Angeles) with Ludo Lefebvre (Trois Mec in Los Angeles); Bryan Petroff and Doug Quint of Big Gay Ice Cream (New York); Sarah and Evan Rich (Rich Table in San Francisco); Wise Sons Jewish Delicatessen (San Francisco); Minh Tsai (Hodo Soy Beanery); and Nate Appleman and Joel Holland (Chipotle). The musical lineup includes Mayer Hawthorne, The Walkmen, Walk the Moon, LP, and Matt Costa.

Cultivate Denver includes chefs Blais, Freitag, Appleman and Holland, and adds Scott Parker (Table 6 in Denver), and Lachlan Mackinnon-Patterson (Frasca Food and Wine in Boulder and Pizzeria Locale in Denver and Boulder). Musicians include Cold War Kids, Good Old War, and others to be announced.

Chicago’s festival includes chefs Lefebvre, Shook, Dotolo, Appleman, and Holland, and adds Carla Hall (ABC’s “The Chew”); Paul Kahan (Avec, Big Star, The Publican, and Publican Quality Meat in Chicago); Graham Elliot (Graham Elliot, Grahamwich, and Graham Elliot Bistro in Chicago); Jonathon Sawyer (The Greenhouse Tavern and Noodlecat in Cleveland); Tony Mantuano (Terzo Piano and Spiaggia in Chicago); and Big Gay Ice Cream. Bands will include Walk the Moon and others to be announced.

Chipotle’s inaugural Cultivate Festival was held in Chicago in 2011, with festivals in Chicago and Denver in 2012. This year’s festivals are hosted with the support of other like-minded partners, including the California Avocado Commission, who represents California avocado growers; Tabasco Brand Products, the No. 1 hot sauce brand in the U.S.; IZZE Sparkling Juice; Southwest Airlines, the nation’s largest domestic carrier; Wüsthof premium cutlery; Earthbound Farm, America’s largest grower of organic produce; Nestlé Waters Regional Spring Water Brands, sourced only from carefully selected natural springs, Born Better®; and Girasole Vineyards, a family owned Mendocino County, CA winery committed to organic farming for over 50 years.

For more information and full contest rules, visit chipotle.com/cultivate.

BIGGEST LOSER: Jackson Carter Shares Behind the Scenes Info

2013-04-04T21:17:00.003-07:00

Jackson Carter of "Biggest Loser" now at 180 lbs. by Valerie Phillips

If you were amazed to see Jackson Carter's 138-pound weight loss at "The Biggest Loser" finale, you might be even more surprised to hear that he's lost another 10 pounds.

I interviewed him yesterday at the Clearfield Aquatics Center where he works out. He's just as warm and personable in "real life" as he was on TV — what you see is what you get. Unlike some of the past contestants that you hear about, who start packing on the pounds the day after the finale, Carter is planning to lose 20 more pounds. He works out 60-90 minutes each day.

"I weighed in at 190 at the finale, and my goal weight is 165, so I still have a little bit to go," said Jackson, who started out on the reality weight-loss series at 328 pounds.

His time in the spotlight isn't over. He and fellow finalist Jeff Nichols are working on an idea for a web series called "Mancation." The idea came out of "The Biggest Loser" Week Nine, when he and Nichols spent a week living away from the ranch.

He's also planning to do speaking engagements. People can contact him on his website, www.jacksoncarterspeaks.com.

I'll share a lot of Jackson's weight loss tips in a story for the Standard-Examiner that will run next week. But I also had a chance to ask about the behind-the-scenes things we've all wondered about:

Were contestants portrayed accurately? "We filmed 12 hours a day for an entire week for a one-week show, so there's no way that everything could be shown. But everyone was portrayed very accurately. the Biggest Loser sticks true to the story. When you cast good people and good things happen to them, you are going to get good TV."

But what about last season? I brought up the point that a lot of viewers didn't enjoy Season 13, where there was continual drama and backstabbing.

Jackson was carefully diplomatic in his answer:

"The last season was trying to make it an interesting story to pit the loved ones against each other. But people don't watch the Biggest Loser for the drama, they want to be inspired to make a positive change in their lives, whether it's quitting smoking or losing weight or whatever it is. Maybe that's why this season the cast was full of stellar all-stars who kept the fighting to a minimum, and we were supportive of each other. "

Speaking of supporting each other.... That's when I had to ask Jackson about episode 9, when one contestant would have to leave the ranch for the week, and Jackson insisted he go instead of the group's obvious choice, Gina. It appeared that Jackson was sacrificing himself in order to give Gina a chance to get back in good graces with the rest of the contestants.

"My reasons were two-fold," he said. "I wanted the challenge of leaving the ranch, so I could see where I was still struggling while I could still go back to the ranch and get my ducks in a row before I got home," he said. "But I had seen Gina go through a lot of trouble. She was struggling and I know what that's like. I know why she was so emotional. I wanted her to know she had my support."

Pretty generous words when a $250,000 prize is at stake.

How did you spend your time? "TV is a lot more fun to watch than it is to make," he said. "Production days were a little crazy. There's a lot of production time. We would film 12-15 hours a day. And we worked out 4 to 8 hours a day, between the trainers and our homework."

Are there any weight loss tricks? There were no pills or gimmicks, "It's strictly diet and exercise," he said. "They really teach you how to be successful for the future. The nutritionist who comes in and teaches us how to prepare food so that it's healthy. And we learn the numbers -- how many calories you are taking in and burning, and what that translates to on the scale.

He still wears a Bodymedia device on his arm, that monitors your body temperatuire, how many steps you take and how fast you're moving to track how many calories you are using all day.

"It's one of the most helpful tools that we got on the ranch," he said. "We needed to know how many calories we were expending. It takes 3,500 calories to burn a pound of fat."

Why aren't the players shown using the swimming pool more for workouts?

"We did use the pool, and it's great because it the water takes stress off your joints. But we couldn't be miked up in the pool, so that's why it wasn't shown very often during filming."

Why aren't there more injuries with those excruciating workouts? "We do so much rehabbing on the show," he said. "As soon as we're done with a workout, we go into the medical office and we ice our joints, eat some food and if there's time, take a nap."

But at one point, he both of his ankles were sprained and he still continued to work out.

"Bob is good about working with injuries — 'If this isn't working for you, let's try this.' "

About those trainers....Is Jillian really that mean? Again, Jackson tried to be diplomatic.

"What I will say about Jill is she's very passionate about what she does. I try to remind myself of that when she's screaming at us."

He added, "Every trainer has his own method. Bob is very much about measuring yourself against yourself and making improvement; you don't have to be the best, just the best you. Dolvett is 'I see the potential in you, let's find that together.' With Jillian, it's motivation through fear, it's all about the iron fist. That works for some people. Look at Danni."

He concluded, "I think I did so well because Dolvett helped me realize me realize that not only was I good enough, I was better than any expectation I had of myself."

Although Danni Allen ended up winning the $250,000 grand prize, Jackson contends that losing weight was "worth something that no amount of prize money could ever buy."

Sonora Grill Scholarship Fundraiser April 11

2013-04-04T13:37:00.004-07:00

Weber State University and Sonora Grill are uniting to give low-income, first generation immigrant students in Utah aid to complete their higher education. Patrons can support the Sonora Grill Scholarship Fund at the Dining for Dollars fundraiser at Sonora Grill on Thursday, April 11 from 11 a.m. to 8 p.m.

An estimated 65,000 undocumented students graduate from U.S. high schools each year. Only 5 to 10 percent will attend college because of cost or eligibility requirements. Many immigrant students graduate at the top of their class.

Sonora Grill has teamed up with Weber State’s Development Office, John B. Goddard School of Business and Economics, and Multi-Cultural Student Office to award a two-year, full-ride scholarship to one college sophomore. The recipient must be the first family member to attend college and be a Utah high school graduate. The scholarship is effective fall 2013. It includes tuition, books and fees.

On April 11, Sonora Grill will offer a selected menu for $12, or guests can order from the regular menu with the option to donate. The $12 menu includes an entrée, chips, salsa and drink. Reservations are suggested.

One hundred percent of all sales proceeds will be donated to Weber State University Foundation to fund the scholarship program. An anonymous donor will match Sonora Grill’s contribution up to $25,000. The program goal is to develop a dowry and grant annual scholarship allotments.

For additional information visit www.thesonoragrill.com or call (801) 393-1999.

About Sonora Grill

Sonora Grill is a locally owned and operated restaurant. Sonora Grill is a locally owned and operated restaurant. They have a passion for Mexican cuisine and believe in creating menu items from scratch. From the smoky morita salsa to their authentic cheeses, you’ve never had Mexican like this before! Sonora Grill is located at 2310 Kiesel Ave. in Ogden. For additional information visit www.thesonoragrill.com

Battle of the Blonds

2013-03-29T18:28:00.005-07:00

Valrhona Chocolate is coming to Salt Lake City to debut its latest innovation, a scrumptious line of "Blond" chocolate named "Dulcey." According to chocolatier Ruth Kendrick, who has made some confections with it, it has a caramel flavor.

Caputo's is hosting an event to showcase this chocolate — Battle Blond. It features three local pastry chefs (Amber Billingsley of Vinto, Alexa Norlin of The Rose Establishment and Courtney McDowell of Pagy & Finca) going up against each other in a friendly chocolate competition.

Top local chefs (Viet Pham, Ryan Lowder and Takashi Gibo) will be on hand to do the judging.

Lots of fun, lot of treats and lots of support for our local chefs, restaurants and food community.

BATTLE BLOND

Monday, April 8th

7 PM

Tony Caputo's Market & Deli

$20 admission; $10 beverage pairing

Tickets purchased in advance via (801) 531-8669 or online @ http://www.caputosdeli.com/products/special-event-battle-blond.html

Ogden's First Restaurant Week April 12-21

2013-03-28T09:10:00.000-07:00

Rovali's is one of the eateries participating in Ogden's Restaurant Week.

You know a city is putting itself on the culinary map when it hosts a Restaurant Week. Ogden is doing in April 12-21, and the winners are the customers.

More than a dozen locally owned restaurants will be offering a special deal: a fixed-price two-course lunch for $8 or a three-course dinner priced at $15. Patrons should ask for the Restaurant Week menu.

Participating restaurants include Sonora Grill, Tona Sushi Bar and Grill, Roosters Brewing Company, MacCool’s Public House, Union Grill, Bistro 258, Rovali’s Ristorante Italiano, Slackwater Pizzeria and Pub, The Garden Grill and Lounge, Restaurant 1107, Jasoh!, Prairie Schooner, and Santa Monica Pizza and Past. The organizing committee encourages the community to explore new restaurants or dine at a few favorites.

For additional information visit www.ogdenrestaurantweek.com or visit www.facebook.com/ogdenrestaurantweek.

# # #

Guac This Way - Guiltless Guacamole

2013-03-27T20:29:00.000-07:00

Guiltless Guacamole, photo by Valerie Phillips

A few weeks ago I did a story for the Standard-Examiner called Haute Guac, featuring "guiltless guacamole" ideas.

Someone posted a comment on the story that said, "Anyone who puts peas into guacamole should be shot; but instead will probably be elected to the Senate."

Actually most people wouldn't realize they're eating peas in their guacamole, if you thoroughly puree the peas. It's just a slightly sweeter taste. Avocados have such a mild flavor that they can easily be switched up with other green veggies. Once you've added cilantro, onions, tomatoes, garlic, chiles, and a squirt of lime, it's surprisingly hard to tell the difference.

Guacamole's main ingredient — avocados — contain a lot of heart-healthy monounsaturated fat, as well as potassium, fiber, B vitamins, and vitamins E and K. But they're also high in calories. A medium-size avocado is 322 calories, and about 70 percent fat.

One solution is to add some other good-for-you ingredients. You still get some of the heart-healthy benefits of avocados but without as many calories.

Green peas are the secret ingredient in a Guiltless Guacamole recipe from "Desperation Entertaining" by Alicia Ross and Beverly Mills (Workman Publishing, 2002). The peas, which are virtually fat-free, cut half the fat from the usual guacamole recipe. A cup of cooked peas also offers nine grams of fiber, 38 percent of the daily allowance of vitamin C and 26 percent of vitamin A.

Zucchini is another good mix-in for a hybrid guacamole. After all, people have been sneaking zucchini in everything from brownies to casseroles for years. Zucchini is low in calories (19 per cup, raw) with no fat. It's also a significant source of vitamin C and a good source of magnesium and thiamin. In this Zukamole recipe, the zucchini and garlic are roasted for a nicer flavor and texture.

Guacamame is a brighter green due to the edamame in it.

With Guacamame, part of the avocados are switched out for edamame. They can be bought frozen and shelled in many supermarket frozen food sections. The soybeans give the guacamole a bright green color, although the avocado in it will eventually darken.

When pureed together in a processor, this dip is thick and a little coarse. Sturdy veggies sticks could stand up to it. But if you want to serve it with baked tortilla chips, which are usually brittle, thin it with a little yogurt or water. Otherwise you'll have chips breaking off in the dip.

Edamame will boost the protein content, as a cup of it contains 17 grams of protein, 20 percent for iron, 16 percent for vitamin C, and 10 percent for calcium.

Broccomole is another hybrid option. Because broccoli has a stronger flavor, it requires a bigger ratio of avocado in order to keep it from overpowering the dip. Surprisingly, the results weren't too far off from the traditional guacamole flavor. A cup of chopped cooked broccoli has about 54 calories, less than a gram of fat, and 160 percent of the daily value for vitamin C.

Keep in mind that you can customize these recipes with more salsa, hot sauce, extra chiles or spices to suit your taste.

ROASTED ZUKAMOLE

2 medium-size zucchini

1/2 head of garlic

1/4 cup water

2 medium avocados

1/4 cup cilantro sprigs

Juice of 1 lime

1/2 teaspoon cumin

1 cup salsa

Salt and pepper to taste

Preheat oven to 375.

Slice zucchini in half, lengthwise. Place the half-head of garlic in a roasting pan with the zucchini. Brush them with olive oil.

Roast about 1 hour, or until vegetables are tender. Let vegetables cool slightly. Cut off the root end of the garlic head. Squeeze the garlic pulp from the skins into a food processor bowl (or a deep, narrow bowl if using an immersion blender). Chop the zucchini into chunks and add to the bowl with the water, cilantro, and lime juice, and process until well-mixed. Peel and seed the avocados and add to the bowl, along with the cilantro and cumin. Process until smooth.

Pour into a serving bowl and mix in the salsa. Add salt and pepper to taste. Serve with tortilla chips, crackers or raw veggies. Makes about 3 to 4 cups.

Options: Add 1 4-ounce can chopped mild green chiles, or hotter fresh chiles, if desired.

— Valerie Phillips

GUILTLESS GUACAMOLE

1 1/2 cups frozen green peas, thawed

3 cloves garlic

1/2 medium-size red onion (or about 1/2 cup chopped)

1/2 cup densely packed fresh cilantro

1 very ripe, medium avocado

1/2 cup spicy prepared salsa

Juice of 1 lime

Salt

Set peas in a colander to drain. Peel the garlic. Peel onion and cut into 4 pieces. Rinse cilantro and shake the leaves to remove excess water. Remove and discard tough lower stems. Peel and seed the avocado. Process all ingredients in a food processor (or blender) until very smooth. Add salt and pepper to taste.

Option: Add chopped chiles or hot sauce if more heat is desired.

— Adapted from "Desperation Entertaining" by Beverly Mills and Alicia Ross (Workman, 2002)

GUACAMAME

1 medium-size avocado, peeled and seeded

1 cup cooked edamame (shelled fresh soybeans)

1 4-ounce can chopped mild green chiles

1 teaspoon garlic powder

2 tablespoons lime juice

1/4 cup cilantro

1/2 cup prepared salsa (or more to taste)

Process the avocado, edamame, chiles, garlic powder, lime juice and cilantro in a food processor for about 30 seconds, until almost smooth. (If you try processing this in with a stand blender or immersion blender, add about 1/4 cup water.)
Pour into a serving bowl and mix in the salsa. Serve with crunchy vegetables or baked chips.

Makes about 2 1/2 cups.

Option: Add chopped jalapenos or hot sauce if more heat is desired.

— Valerie Phillips

BROCCOMOLE

1 1/2 cups chopped frozen broccoli

1/4 cup cilantro sprigs

2 medium ripe avocados

1 4-ounce can chopped mild green chiles

1 teaspoon garlic powder

2 tablespoons lime juice

1 cup prepared salsa

Place the frozen broccoli in a microwave-safe bowl. Add a few tablespoons of water and cover. Cook for 4-5 minutes on high, or until broccoli is tender.

Pour the broccoli in a food processor or stand blender. Add the cilantro and process until pureed. Peel and seed the avocados and add to the food processor along with the chiles, garlic powder, and lime juice. Process until ingredients are well-mixed.

Pour into a serving bowl and add salsa. Add salt and pepper to taste. Makes 3 to 4 cups.

Option: Add hot sauce or jalapenos if more heat is desired.

— Valerie Phillips

Lovin' Laughlin, Part 1

2013-03-23T22:59:00.000-07:00

Ever been to Laughlin, Nevada? Well, neither had I.

Laughlin is located in the very southern tip of Nevada. Arizona is just across the Colorado River, and it's probably within shouting distance of California, too.

It's not the first place on the map that I would have thought to visit. But it was part of a fun Southern Utah/Las Vegas/Laughlin road trip for my daughter, Amy, and me.

Thompson Pecan Farm, Hurricane, Utah

Our first day, I picked Amy up at her apartment in Provo and we kept driving until we got to Hurricane, about a half hour from St. George, at 2 p.m. For awhile now, I've wanted to do a story on Thompson's Pecan Farm, as it's one of just three Utah pecan farms, and the only one that sells its nuts locally.

After the interview, we had lunch/dinner at Texas Roadhouse, one of Amy's favorites. Then we drove around Dixie State College, now Dixie State University. Amy and I both attended there, and the campus has changed a lot since I graduated in 1975! We stopped at Amy's favorite spot — Maverik — so she could get her Dr. Pepper fix.

We also stopped at the Lock Your Love Gate. In a sentimental tradition, sweethearts buy metal locks, etch their initials or a message on them, and lock it on a gate in front of a house.

When I heard about it, I thought "lock" included a lock of someone's hair. But no. Just metal locks, that you can buy at nearby shops. I guess it's a good little money-maker for the lock shops.

We left St. George while it was still daylight, as I didn't want to drive the canyon in the dark. By the time we got to the Golden Nugget, the sun had set and the bright lights of Las Vegas were beckoning. We relaxed in the third floor swimming pool, reserved for those over 21. No splashing kids! We thought about going shopping on Fremont Street, but the crowds and general craziness changed our minds.

The next morning we swam in The Tank, a pool that has a large tank with sharks in it. We went down the waterslide that shoots you through a glass tube in the tank, so you supposedly can feel like you're right there with the sharks. Both times, I was going so fast that I didn't see anything but dark blurs as I passed the sharks. Jaws? I would have never seen him comin.' It was really cool watching the scuba divers cleaning the tank as the sharks swam around them. Hazardous duty?

Our $67 room special included a buy-one-get-one-free buffet breakfast, so that's where we went for a hearty econo-meal to start our day. Bacon, sausages, chicken fried steak, cereal, all kinds of fruit and pastries, and even a salad bar awaited us. Iceberg lettuce is now the breakfast of champions!

We drove to The Strip, as Amy wanted to stop at the Coca Cola Store and the M & M Store. Being a busy Friday afternoon, we sat in a lot of traffic and waded through a lot of crowds to get there. I was hoping to find a replacement for the vintage Tab glass that my Deseret News co-worker, Dennis Lythgoe had given me. It was a running joke when I was a die-hard 2-can-per-day Tab drinker. The glass got chipped a while ago. Although I gave Tab up for the caffeine-free Diet A&W, I still wanted to find a replacement one for old times' sake. But, it was not to be. In all the bazillion items of Coke memorabilia -- salt and pepper shakers, plates, earrings, you name it — I couldn't find any products honoring Coke's hot-pink stepsister, Tab. But I was able to buy a Tab at the fountain drink area, where you can sample a huge variety of different soft drinks from around the world, and different flavor shots in Coke products. I got a shot of raspberry in my Tab, which made it taste a lot like cough syrup and reminded me why I gave up drinking Tab. Amy was less-than-impressed with the flavor shot that made her Mr. Pibb overly sweet. Better luck next time!

We went next door to the M&M store with its giant wall of candy. Interesting how there were were hundreds of people mobbed together, waiting in line to buy the same candy that they could buy for a lot less in their hometown supermarket. These M&Ms came in specific flavors and colors, but still...

It was on to Laughlin. The 50-60 miles between Henderson and Laughlin are a lonely stretch of country. I don't think I'd like to get car trouble out there. There are some canyon curves just before you get there, and then you see it — a row of casino/hotels and palm trees along the Colorado River.

A statue of Don Laughlin greets drivers turning onto Casino Drive. Back in the 1960s he flew over the area, which was mainly a boating and fishing spot with an 8-room motel. Laughlin saw the possibilities, and bought the motel. His family lived in four of the rooms and he rented out the other four. Today, in his 80s, he lives in one of the penthouses at the top of his Riverside hotel and casino, with a roof helicopter pad so he can take a spin whenever he wants.

View from our hotel room at the Aquarius.

They say "What happens in Vegas stays in Vegas," but not so in Laughlin, according to Meg McDaniel of the Las Vegas Convention and Visitors Authority. "What happens in Laughlin, everybody knows about it, because this is a small town."

We stayed at the Aquarius. Yes, when you first walk in, the cigarette smoke of the casino fills your nostrils. But the hotel room seemed a world apart, with the floor-to-ceiling window offering a nice view of the Colorado River.

We had dinner the Aquarius' Italian-themed restaurant, Vineyard Ristorante, where I had moist, tender halibut crusted with panko and crab ($27). I think it was the best-prepared halibut I can remember.

Tim Abrams, food & beverage director at the Aquarius.

I loved the crispy fried kale, broccolini and patty pan squash that came with the dish. When I talked to Tim Abrams, the Aquarius' food and beverage director, he said he has a good relationship with their suppliers who bring their seafood in from Alaska, because they go through so much of it in their restaurants. On a weekend, the Windows on the River buffet will use over 800 pounds of snow crab legs and an awful lot of shrimp. They order it six months in advance to get a good price.
He also told me how Laughlin has two changing demographics that influence their menus. In the winter, the senior "snowbirds" come in their RVs and fifth wheels and stay in the trailer parks. They like comfort food such as pot roast, fried chicken, mashed potatoes, or pork chops.
In the summer, the boaters come to enjoy the river and Lake Mohave. Abrams said they are usually younger and have more adventurous palates.

Amy had chicken Parmesan ($19), and was impressed with the juicy chicken breast and the flavorful marinara sauce and melted mozzarella.

Really, we shouldn't have ordered dessert, but the server brought out a cart that displayed all of them, and they looked so tempting! Amy had a flavorful apple pie and I had a rich, creamy Oreo cheesecake. I took photos, but they don't do these desserts justice, so I chose not to post them.

Feeling a little motivated due to that indulgence, I hit the gym soon after dinner for a little biking and weight training. Ironically, you have to walk past the hotel's McDonald's to find it. It's a well-equipped facility with treadmills, bikes, weights, mats, exercise balls, etc. On a Friday night, I don't think the hottest ticket in a casino town is the gym. Fine with me to have it all to myself!

Lovin' Laughlin, Nevada Part 2

2013-03-23T22:21:00.001-07:00

Kitchens at Windows on the River buffet.

Here's Part Two of the road trip Amy & I took through Southern Utah, Las Vegas and Laughlin, Nevada.
The next morning we had dinner at the Windows on the River Buffet. We got there at 8:30, ahead of the long line of people who seemed to show up right at 9 a.m.
True to his word, the Aquarius hotel's food & beverage director Tim Abrams found Amy and me in the dining room and gave us a tour of the kitchens. I was impressed with the cleanliness and attention to food safety, because frankly, I have some bad memories of losing my appetite after peeking into some restaurant kitchens. This one looked pretty good.

Overlooking the golf course at Laughlin Ranch.

We had booked massages at the Laughlin Ranch, a planned-community development with a golf course and spa. It was originally planned to be much larger, but the economy bust in 2008 nixed those plans, according to Meg McDaniel of the Las Vegas Convention and Visitors Authority.

Amy and I were ushered into a luxurious changing room, where we changed into comfy robes and then went into the plush, peaceful waiting room for our massages. Mine was 50 minutes of absolute bliss, with all the kinks and knots in my neck getting worked out. The masseuse applied a menthol/camphor based Bio-Freeze to my knee injury, which helped loosen it up a little so that I could enjoy the rest of my day without pain. Relief!

Colorado Belle hotel and casino in Laughlin, Nevada.

We had lunch at Pints, a brewpub at the Colorado Bell Casino Resort. Since we're not beer drinkers, we weren't too interested in the brewing process. But we WERE interested in the restaurant's signature build-a-burger. You can choose from a long list of custom ingredients, marking off your order on a form that you hand to the wait staff. It reminded me of The Counter burger chain (the one at the Gateway in Salt Lake City closed a few years ago). You pick the type of meat (bison, turkey, beef, salmon), the rubs, sauces, toppings, cheeses, and so on. I had a bison burger with blue cheese, sauteed mushrooms and caramelized onions. I rarely order burgers when I go out to eat, because so often, a burger is just....a burger. But this one was really flavorful and juicy (for being bison especially) and since it had my favorite toppings, I loved every bite!

Celebration Cruise in Laughlin.

We rolled out of the restaurant with just a few minutes to catch the Celebration Cruise. The Celebration is a small riverboat that takes you up and down the stretch of casinos along the Colorado River. The captain offers a bit of colorful history as well. For instance, he told us when the folks from Circus Circus bought property to build the Edgewater Casino along the river, their plans were held up by a Mrs. Lafferty who wouldn't sell her parcel of land along the river.
After much wrangling, and price-raising, she finally settled for $2.5 million and a suite of rooms in their hotel so that she could still live near the water's edge. As the hotel was in the final stages, the elderly Mrs. Lafferty passed away. Maybe she should have settled sooner for a little less money, she might have had some time to enjoy it. Just sayin.'

Electric Cowboy from Fremont Street

We also saw the electric cowboy, River Rick, a clone of Vegas Vic that was on Fremont Street since the 1950s. That was something I remembered from my childhood when we'd go to Las Vegas with my Grandpa and Grandma Koyen, who lived in Tempiute, Nevada. That big giant, waving cowboy was a fixture that welcomed folks to the "old" Las Vegas before the mega-"resorts"took over on The Strip. And I think he has another twin brother in Wendover.

Celebration Cruise on Colorado River, Laughlin.

Here's what we discovered about the cruise: you should board early so that in case it's to capacity, you can still snag a seat on the top deck. It's covered so you don't get sunburned, but you have the a nice breeze from the river and you can see much better than the indoor deck below.

We had about an hour to go out to the pool and catch some rays. I did a bit of swimming to work out my knee a little. Then we went to The Cove Lounge, and enjoyed small plates of skewered beef, bruschetta and pizza before catching a river taxi to the Reba McIntyre concert.

Water taxi on the Colorado River in Laughlin, Nevada.

When I compare Laughlin to Las Vegas, the big advantage that Laughlin has is the river. First of all, it offers some "realness" when everything in Las Vegas seems man-made — a fake castle, fake pyramid, etc.

But also, the free river taxis make it convenient to get from one place to another, and alleviate traffic congestion. It was soooo easy getting to a sold-out concert, compared with having to drive through gridlocked traffic and having to find parking at so many other concert venues where I've been.

Reba McIntyre concert, with River Rick peering over the top of the stage.

Reba McIntyre put on a great concert. She shared the back-story behind each song, so you felt familiar with them while she was singing. We didn't realize that her stepson, Brandon Blackstock, is engaged to Kelly Clarkson, until Reba told us so. Amy was happy that she sang the theme song of her old TV sitcom, as Amy and Kim used to watch it regularly.
I thought it was kinda cool that you could see the lit-up River Rick sign in the distance, and it seemed that he was peering over the top of the stage.

About halfway through the concert, we moved down to the standing area to watch the rest of the concert.. Our seats had grown a bit uncomfortable (especially because the people in front of us sat in stadium chairs that took up all our leg room).
We decided to take the riverwalk back to the Aquarius, as it was warm and breezy and we figured the river taxis would be full.

Enjoying the riverwalk in Laughlin, Nevada.

Then, we walked over to the movie theater across the street at the outlet mall. It was around 10 p.m., just the perfect time for a chick flick, "Safe Haven." Surprisingly, we were the only two people in the movie! So we were able to giggle and comment all the way through. I was kind of surprised — 10 p.m. on a Saturday and the whole theater was like a ghost town. I suppose the seniors would be home and going to bed by then, and most Laughlin visitors probably came for the concert and casinos, not movies. As in most Nicholas Sparks movies, the plot was pretty predictable, until the little surprise twist at the end. I won't be spoiling anything by saying someone dies in the movie...someone ALWAYS dies in a Nicholas Sparks movie.

Seafood on the Golden Nugget's brunch buffet in Laughlin.

The next morning we had breakfast/brunch at the Golden Nugget in Laughlin. Crab, oysters and shrimp are the breakfast of champions!

Pool and tennis courts at the Aquarius, Laughlin, Nev.

Then we went back to our hotel and out to the pool. The sun was hot and bright, and it was refreshing to swim and splash. For awhile, I had the whole pool to myself and enjoyed swimming laps. Someone was actually playing tennis on the courts next to the pool. I suspect those courts don't get a lot of use. Just as few people use the hotel gym, most people don't come to Laughlin to play tennis. But, given that the courts are in pristine condition, maybe they should.

As we checked out of the hotel, the valet brought our car (did I mention they have free valet parking?). Then we mosied on over to the outlet mall across the street. There were some great bargains at the Dress Barn and the Bath & Bodyworks outlet. We could have stayed longer, but time was a wastin' and we had a long drive ahead of us.

Our stay wasn't complete without a drive across the river to Bullhead City, where Amy's eagle eyes had spotted a Maverik earlier. We filled up with drinks, gasoline and goodies and hit the road, fortified with Subway sandwiches and a CD of LDS General Conference to listen to.

We pulled in to Provo about 11:30 p.m., not bad for a 500-mile drive.

Although it's off the beaten path for most Utahans, Laughlin brings in Nevada's third-largest gaming revenue, behind Las Vegas and Reno. The inexpensive rooms, the great food and amenities are obviously subsidized by folks who spend their time at the slot machines and blackjack tables. But, Amy and I had a great time without spending a nickel in the casino.

If you like the excitement, the crowds and craziness of Las Vegas, then Laughlin might not be your destination choice. But I tend to like trips that more laid-back and relaxing.

"It's how Vegas used to be," is one of the town's slogans, and it's an apt one.

James Beard Celebrity Tour in Park City

2013-03-23T15:26:00.002-07:00

The James Beard Celebrity Chef Tour is coming tomorrow to Riverhorse On Main, 540 Main Street in Park City.

Chef Seth Adams, along with two guest celebrity chefs, is hosting an exciting evening of food, wine and camaraderie

Adams has made Adams is known for upscale, modern American cuisine and uncomplicated, seasonal dishes. Joining him in the kitchen will be guest celebrity chefs Scott Shields of Blue Moon Beach Grill in Nags Head, N.C., Caroline Fey of The City Kitchen in San Francisco, Calif., and Jodie Rogers from Deer Valley Resort in Park City, Utah.

The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City's historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, top chefs come together to create a fantastic multiple-course dinner, each paired with premium wines and/or authentic Belgian beers.

Guests have the opportunity to interact with the participating chefs while enjoying the atmosphere of one of the nation's finest restaurants. The Celebrity Chef Tour travels to cities around the country bringing once-in-a-lifetime dinners to venues in Hawaii, Seattle, New York City, Chicago, San Francisco, San Diego, Philadelphia, Los Angeles and more.

The dinner begins at 6:30 p.m. Cost is $195 with proceeds benefiting the James Beard Foundation. For tickets, visit www.CelebrityChefTour.com, call The Riverhorse at 435-649-3536 or email reservations@riverhorseparkcity.com.

WHEN:

Eating Healthy At McDonald's

2013-03-21T19:27:00.002-07:00

Dr. Cindy Goody, McDonald's corporate nutritionist.

If you don't eat healthy at McDonald's, it's your own fault.
That's the impression I got while covering a talk given by Cindy Goody to the Utah Academy of Nutrition and Dietetics at Weber State on Thursday. Goody is the senior director of nutrition with McDonald's corporation.
After her presentation, she invited dietitians to tour the McDonald's at 5745 South Harrison Blvd. and taste the corporation's new Premium McWrap.

With 14,000 restaurants in the United States, serving 25 million guests per day, McDonald's has a big impact on America's eating habits. Goody said that during 2007-2010 adults consumed on average, 11.3 percent of their total daily calories from fast food.

She said today's quick-serve restaurants are doing a better job of offering more fruits, vegetables and wholesome choices, sharing nutrition and ingredient information on websites and menu boards, offering more customization (such as "Hold the mayo"), and working with dietitians. Goody said at McDonald's, the team of dietitians has grown from two to eight.

Although the company is known for its hefty Big Macs and Quarter-Pounders, Goody pointed out, "We offer a burger that we've been offering since the 1950s that is only 250 calories."

And that also addresses the complaint that you have to spend a lot of money to eat the low-cal items, because the regular burger costs a lot less than a Big Mac or an Angus burger. (But Goody did add that salads and fruit items tend to cost more because the fresh ingredients are more perishable.)

Over the years, the company has added salads, grilled chicken, fruit and yogurt parfaits, and oatmeal to its menu. The oil used in frying is zero-grams of trans-fat oil, a blend of canola, soybean and corn oil.

But now let me digress. Here's what I've noticed. I'll come in to a fast food place thinking I COULD order the grilled chicken salad. But once I'm through those doors, my senses are assaulted with the aroma of french fries, sizzling beef patties and crispy chicken. So it's harder to stick to the original plan without at least ordering a side of fries.

That's why I wondered how well these "healthy" items actually sell compared to the McDonald's core menu of burgers and fries. Goody told me sales figures are proprietary information. "But if something is not selling, it comes off the menu. You may notice that the Chicken Selects (chicken breast strips) and well as our snack-size fruit and walnut salads are coming off."

Happy Meals have been healthified; they now automatically include a serving of sliced apples. Goody said milk has been offered as an option for over 20 years, but "when we changed from a paper carton to a plastic jug that was more compatible to kids' hands, we saw a big uptick. We also transitioned from low-fat chocolate milk to fat-free chocolate milk."

Sodium has been reduced in the chicken filet, buns, smoothies and yogurt. The sodium was reduced in chicken McNuggets by 20 percent, but it was done incrementally, and "customers haven't noticed anything," she said.

She added that the 750-calorie Angus Third Pounder burger patty will be taken off the menu.

This past month McDonald's unveiled a Premium McWrap. But beware the healthy halo: Yes, you CAN order the healthy grilled chicken version flavored with sweet chili for about 360 calories. But if you go for the crispy chicken with bacon and cheddar jack cheese, it can run you 600 calories. But you are at least getting a few fresh veggies such as spring greens, cucumbers, and tomato.

(FREEBIE ALERT: From April 9-13, participating McDonald's in Utah will offer a McWrap for just $1 with the purchase of a drink.)

Next month, the company is rolling out an Egg White Delight McMuffin, served on a whole grain English muffin, with Canadian bacon and white cheddar cheese. It clocks in at 250 calories, compared with a regular McMuffin's 300 calories.

Goody said listing calorie counts on the menu boards hasn't made a difference in sales. "But we've gotten comments from customers that they are pleasantly surprised at how many calories different items are."

Chew And Chat

Viet Pham Hanging In On Next Food Network Star

Marie Callender's Pie Sale Through June 30

Blue Lemon Launches Breakfast Menu With Charity Event

Saffron Valley Hosts Kebab & Wine Festival

"Walking Salt Lake City" Takes Fitness To The Streets

Allgood Provisions Utah Cherries — It's All Good

Standard-Examiner Cooking Show at WSU May 9

Thompson Family Pecan Farm in Southern Utah

Chipotle's Teacher Appreciation Day Offers BOGO Burritos

Dutch Oven Baking Book Gives Trade Secrets

Viet Pham: The Next Food Network Star?

Celebrate National Cornbread Week

Bake at 375 degrees for 16 minutes. Rotate at 8 minutes.These recipes prepared by using a convection oven so try 400 degrees in regular oven.Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.

High West Distillery Offerring Whiskey-Flavored Chocolates

BIGGEST LOSER: Jackson Carter's Weight Loss Tips

Wienerschnitzel Offering BIg City Vacation in Facebook Sweepstakes

Chipotle Hosting Cultivate Festivals — Text-To-WIn A Trip to One

BIGGEST LOSER: Jackson Carter Shares Behind the Scenes Info

Sonora Grill Scholarship Fundraiser April 11

Battle of the Blonds

Ogden's First Restaurant Week April 12-21

Guac This Way - Guiltless Guacamole

Lovin' Laughlin, Part 1

Lovin' Laughlin, Nevada Part 2

James Beard Celebrity Tour in Park City

Eating Healthy At McDonald's

Bake at 375 degrees for 16 minutes. Rotate at 8 minutes.
These recipes prepared by using a convection oven so try 400 degrees in regular oven.
Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.