Utah's Own

Fancy Foods from Utah: Prepare your Tastebuds

noreply@blogger.com (Tamra Watson) — Mon, 23 Jan 2012 21:28:00 +0000

A short week ago, 1,300 exhibitors arrived in San Francisco, California to represent more than 80,000 specialty food products during the 37th Winter Fancy Food Show. The show featured some of the world’s finest foods and beverages, and some of Utah’s Greatest Specialty Foods.

While all companies who participated found valuable contacts, and appreciative customers, those representing Utah proved to provide not only quality products bursting with flavor, but business stories as unique as their product.

Beehive Cheese and Creminelli Fine Meats:

These food companies may be less than 10 years old, but their fame is spreading nationally and globally. Beehive Cheese has won various awards for their creamy, flavorful product, including first place at the American Cheese Society for four consecutive years. Combine their cheese with Creminelli’s Artisan Salamis, and you are guaranteed to understand fancy foods. Consider this opinion written by Utah Food Enthusiast. So, quit buying hot dogs and mozzarella sticks, and add Beehive Cheese and Creminelli to your next party shopping list.

If you’re not quite sure how to prepare salami, enjoy this short how to video from Cristiano, the owner of Creminelli:

Slide Ridge Honey:

Martin James, owner of Slidge Ridge Honey, was fascinated with honey and beekeeping as an 8-year-old boy. His passion led him to create one of the most popular new products featured at Fancy Foods this year: Honey Wine Vinegar. A writer from the San Francisco Chronicle wrote, “we could slurp their terrific honey wine vinegar by the spoonful.”

Fans from the annual Taste of Utah event held at the state fair last September had the following to say about the new product:

I took one taste and my mind instantly starting whirling through new recipe ideas. The Honey Wine Vinegar would be the perfect topping.

“[Slide Ridge Honey Wine Vinegar was] probably our favorite discovery. This vinegar is like nothing else that you have ever tasted. I cannot wait to get my hands on some so I can go crazy with it!”

Try this fancy food on your favorite sandwich, salad, or even on top of ice cream.

Lucky Spoon Bakery:

Who says those with gluten-intolerance cannot enjoy fancy foods? A rising Utah company, formed because a wife wanted to make great baked goods for her husband, Lucky Spoon Bakery specializes in gluten free cookies and muffins. The soft, chewy cookies even pleased a New Product Panel Reviewer of the National Association of Specialty Food Trade who said, “Best gluten-free cookie I have tasted! Nice and moist.”Lucky Spoon cookies and muffins can be found at your local Whole Foods and Harmons.

Others:

Other fine companies is attendance included Utah’s well know Real Salt and the more than 100-year-old-candy-company, Sweet’s, as well as, Kara Chocolates, Dynamic Confections, ProBar, Plentiful Pantry and Taffy Town. For those looking for a nibble of Utah fruit, Pepperlane and Cornaby’s delivered flavor with through fresh jams and preserves, while Central Milling Company provided the perfect slice of bread to eat it with; and just in case one missed breakfast, Baker Mills, known for their Kodiak flapjacks and waffles, sampled their various products along with their fresh natural syrups.

You don’t have to go to San Francisco to enjoy fabulous foods. Even City Weekly’s weekend article agrees. Consider hosting your own personal fancy foods show for your friends and neighbors. Treat your taste buds to rich lasting flavor. Simply follow the guidelines of Fancy Food found in the dictionary:

fancy: made, designed, grown, adapted, etc., to please the taste or fancy

food: any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc.

Bon Appetite!

Jump Start your Health without Sacrificing Flavor

noreply@blogger.com (Tamra Watson) — Thu, 05 Jan 2012 23:31:00 +0000

Hail the month the radio and television advertisements becoming a pseudo Dr. Health, promising quick weight loss, beautiful waistlines and tight buns.

Sure, the loss of a few pounds wouldn’t hurt anyone, especially in a nation that has more than 30 percent of its population in the “obese” category. Yet, more often than not, one will find a plethora of empty challenges, exhortations and plain hell-fire-to-damnation speeches this month with absolutely no education on the one variable that controls all weight loss: FOOD.

Of course, real food is not to be confused with the stale rice cakes you bought at the national brand store yesterday, or the pre-packaged processed meal that promises to be low-fat, low-carb, low-sodium and probably low-quality? Such goods are most likely to put one on the fast-track to weight loss failure.

Instead, take Bob Harmon’s advice:

“Make eating an experience, not just a habit.”

Consider some of these Utah’s Own Products that will jump start your good health habits without sacrificing quality or taste:

Apple Beer Five

Apple Beer Five:

Too many adults rely on heavily caffeinated drinks to make it through the afternoon. While many have switched to the diet drink, with some type of caffeine, there is a better option: Apple Beer Five, the all natural, non-caffeinated, non-alcoholic drink. This beverage gives you a crisp taste, and healthy energy. It’s infused with ginseng and acai to give you that extra pick-me-up you crave at 2 p.m. Better yet, Apple Beer Five was developed by a local Utah family in Holladay.

You can find it at most Associated Foods stores in the special beverage section, or online at applebeer.com.

Butchers Bunches

Butchers Bunches Handcrafted Preserves:

What if you could have a burst of flavor and sweetness without the added sugar? Butchers Bunches makes a fabulous fruit preserve, with unique and scrumptious flavors that are sure to please any critic. You can eat her low-calorie, healthy preserve with some wholesome cheese, bread or by the spoonful. Surprise your kids by adding it to their traditional PB & J.

You can find Butchers Bunches at Harmons or online at butchersbunches.com

Miller Honey

Honey:

Forget the artificial sweeteners and heavy sugars, there’s a reason our state has the honey bee on its flag. While honey is about the same as sugar, in calorie comparison, its sweeter, so most people use less.

Plus, honey provides a healthy instant energy for competitive athletes. Take a bit of honey on a long run or bike ride to rejuvenate your muscles. Here’s an article from Miller Honey that gives you the facts.Utah is blessed with multiple honey companies.

Try Miller, Cox Honeyland or Slide Ridge. You can find most of these brands at Associated Food Stores, some national brand stores and online.

Lower Foods Sliced Deli Meat

Lean, Natural Meats:

Forget the protein bar, eat the good stuff. Meat provides the body with adequate protein, iron, calcium, enzymes, vitamin B12 and amino acids. Better yet, Utah has many natural meats available with companies like Utah Natural Meat, Canyon Meadows Ranch and Morgan Valley Lamb. These companies do a great job serving customers online and through delivery. Morgan Valley Lamb sells at Harmons as well.

In addition, Lower Foods makes great roasts and lean meats you can have sliced in the grocery store. Try their Birch Berry brand at Associated Foods or the Utah Territory brand at Harmons.

Lehi Roller Mills

Lehi Rollers Mills Heart Healthy Pancake and Muffins:

Don’t write carbohydrates off entirely, at least not until you try the hearty mixes from Lehi Roller Mills. These special mixes generally have less calories and carbohydrates than traditional mixes. Plus, the product still tastes great. Try topping the hearty muffins with some Butchers Bunches Preserves or some Miller Honey.

You can find Lehi Roller Mills mixes at most Associated Food Stores.

Seal Sama Teriyaki Sauces

Seal Sama:

Add some of Peggi Whiting secret teriyaki sauces to your rice and chicken for a burst of tangy flavor. Peggi’s product was made with America’s unique dietary needs in mind. She offers great tasting sauces that are low-sodium, gluten free and sugar free.

You can find Seal Sama Teriyaki Sauces at most Associated Food Stores.

Condies Fresh Salsa

Salsa:

Enjoy the snack that contains fruits and vegetables. It makes a great substitution for salad dressings as well. Try Condies Mango salsa, Rico’s Roasted Salsa or the unique fresh flavors made by Laurie’s Buffalo Gourmet.And if you’re looking for a tasty chip, to eat in moderation with your yummy salsa, try the unique Buffalo Chips of Laurie’s Buffalo Gourmet, or Don Julio Tortilla Chips.

You can find Condies at most Reams stores, Ricos at associated food stores, and Lauries at most Harmons and Whole Foods; or try finding all three online.

Don’t sacrifice your taste buds or dollar this month with the crazy rice cake eaters. Do yourself and fellow Utah business owners a favor, buy healthy Utah products. For a complete list of Utah's Own Products, please visit the directory.

Happy Eating!

Utah's Own Holiday Market

noreply@blogger.com (Tamra Watson) — Thu, 08 Dec 2011 21:43:00 +0000

Twas two weeks before Christmas and all through the state,
The citizens were stirring, and looking for fate
Yet the corporate stores bustling and full to the brim
Bring on impatience, fatigue and stress to your chin

Yet hiding from supers, megas and malls,
Dwells a small market within local walls.
Found on the corner of North Temple, in the fair park,
The Utah's Own Store will bring great remark.

So come one, come all, and make your holiday shopping bright
And browse the honey, candies, and gifts that promise delight
Keep it here at home, and give the gift of Utah's Own,
And please, please, let the markets' whereabouts be known.

Wishing you a Happy Holidays from the Utah's Own Team!

Please enjoy the slideshow of some of the products currently sold at the Utah's Own Holiday Market,
Dec. 8-10, 15-17, from 10 a.m. to 9 p.m. at the Utah State Fair Park.

Give a Gift of Utah's Own

noreply@blogger.com (Seth Winterton) — Thu, 10 Nov 2011 17:10:00 +0000

passing along this great idea - not sure who wrote the original email.

Christmas 2011 -- Birth of a New Tradition

As the holidays approach, the giant Asian factories are kicking into high gear to provide Americans with monstrous piles of cheaply produced goods --merchandise that has been produced at the expense of American labor. This year will be different. This year Americans will give the gift of genuine
concern for other Americans. There is no longer an excuse that, at gift giving time, nothing can be found that is produced by American hands. Yes there is!

It's time to think outside the box, people. Who says a gift needs to fit in a shirt box, wrapped in Chinese produced wrapping paper?

Everyone -- yes EVERYONE gets their hair cut. How about gift certificates from your local American hair salon or barber?

Gym membership? It's appropriate for all ages who are thinking about some health improvement.

Who wouldn't appreciate getting their car detailed? Small, American owned detail shops and car washes would love to sell you a gift certificate or a book of gift certificates.

Are you one of those extravagant givers who think nothing of plunking down the Benjamins on a Chinese made flat-screen? Perhaps that grateful gift receiver would like his driveway sealed, or lawn mowed for the summer, or driveway plowed all winter, or games at the local golf course.

There are a bazillion owner-run restaurants -- all offering gift certificates. And, if your intended isn't the fancy eatery sort, what about a half dozen breakfasts at the local breakfast joint.

Remember, folks this isn't about big National chains -- this is about supporting your home town Americans with their financial lives on the line to keep their doors open.

How many people couldn't use an oil change for their car, truck or motorcycle, done at a shop run by the American working guy?

Thinking about a heartfelt gift for mom? Mom would LOVE the services of a local cleaning lady for a day.

My computer could use a tune-up, and I KNOW I can find some young guy who is struggling to get his repair business up and running.

OK, you were looking for something more personal. Local crafts people spin their own wool and knit them into scarves. They make jewelry, and pottery and beautiful wooden boxes.

Plan your holiday outings at local, owner operated restaurants and leave your server a nice tip. And, how about going out to see a play or movie at your hometown theatre.

Musicians need love too, so find a venue showcasing local bands.

Honestly, people, do you REALLY need to buy another ten thousand Chinese lights for the house? When you buy a five dollar string of light, about fifty cents stays in the community. If you have those kinds of bucks to burn, leave the mailman, trash guy, paper delivery person or babysitter a nice BIG tip.

Remember our citizens serving in the military. Those families need you. Besides saying "Thank You" there are hundreds of ways to express your graditude and appreciation.

You see, Christmas is no longer about draining American pockets so that China can build another glittering city. Christmas is now about caring about US, encouraging American small businesses to keep plugging away to follow their dreams. And, when we care about other Americans, we care about our communities, and the benefits come back to us in ways we couldn't imagine.

THIS is the new American Christmas tradition.

Forward this to everyone on your mailing list -- post it to discussion groups -- throw up a post on Craigslist in the Rants and Raves section in your city -- send it to the editor of your local paper and radio stations,
and TV news departments.

This is a revolution of caring about each other, and isn't that what Christmas is about?

Local Soup for a Rainy, Snowy Day

noreply@blogger.com (Tamra Watson) — Tue, 01 Nov 2011 19:19:00 +0000

When the white stuff starting falling from the sky this morning, I officially declared it opening day of soup season. Sure, I have enjoyed butternut squash and veggie soup varieties as part of my fall festivities, but today I wanted something different. The “oh-my-heavens-I-feel-like-I’m-sitting-at-my-grandmother’s-table feeling.”

Enter: Broccoli Cheese Soup, the creamy delightful goodness that warms you from the inside out. Plus, beyond the taste, it gives you the bonus feeling of supporting local vegetable producers and dairymen. It makes the perfect lunch or party soup. You'll find the recipe below as well as the live action shot I took right before diving it. (Thank you Heather King for teaching me every meal is a photo shoot).

Utah's Own Broccoli Cheese Soup

Ingredients:

1/2 C Chopped Onion (dug up from my parents garden)
2.5 C Chicken Broth
2.5 C Zoe’s Garden Broccoli (delivered from a local CSA)
1/2 lb Cheddar Cheese (Banquet or Gossner)
2 T Cornstarch
5 oz Evaporated Milk

Preparation:
1. Cook the chopped onion in the broth until its transparent
2. Add the broccoli, cover and cook until soft
3. Add the cheese, stirring until it melts into soup
4. Thicken the soup by adding cornstarch
5. Add the evaporated milk

Preparation Time: 25 minutes
Serves: 4 people

I hope you’ll add this recipe to your personal favorites. Consider how you can make your recipes more local by substituting common national brands, for quality Utah's Own products. Check out utahsown.org for a listing of Utah's Own products.

Happy Soup Season to All! Bon appetit!

Is Your Dollar "Green" ?

noreply@blogger.com (Tamra Watson) — Wed, 05 Oct 2011 23:31:00 +0000

I began my morning like this:

After a casual conversation with a colleague yesterday, I realized he grew my and one America's favorite apple varieties: Honey Crisps. A verbal agreement was made, and by 8:30 a.m. this morning I had 10 lbs of fresh, Utah grown apples sitting at my office door.

My mid-morning consisted of touring the "People's Garden" located at Farm Country Thanksgiving Point. Here are some interesting signs I read:

My morning ended with touring the Junior Master Gardeners programs at Thanksgiving point. They were courtesy enough to send me home with fresh basil and tomatoes from their pizza garden, carrots and even a cantaloupe. I. was. in. heaven.

With all the creations of food I had seen this morning, I had to add my own. The subjects of my photo were all grown within 30 miles of the Utah Department of Agriculture Food, the most urbanized area of Utah. The photo's title, you ask? The title of my blog post of course:

Is YOUR dollar Green?!

Take a moment to consider the miracle of our food supply. Everything above came off a tree, or the ground this morning (except for the money, of course)! There are no stamps in the passports of this produce. Its 100 percent Utah Grown. A result of hard working families and students putting their energy to good use.

So, readers, let's be honest with ourselves. We spent countless hours telling our neighbors how important it is to "buy local." We may even sport a cute little recyclable Harmon's or Whole Foods Shopping Bag as we rush from errand to errand; and yes, we may even show up to a community garden party. Yet, in all our efforts to "go green" with conserved energy, environmentally safe containers and cleaners, are we forgetting the one thing that is truly sustainable: the investment of a dollar?

Consider this phrase said by Steve DeJohn of Lehi Roller Mills:

"As consumers make their decision in the local grocery store or local restaurant, they are voting with their dollar, if a local company stays in business or goes out of business "

Applied to local Utah agriculture, how have you been casting your vote?

Your thoughts will reveal the true color of your dollar.

I hope its green.

Ultimate Recipe Roundup State Fair Winners

noreply@blogger.com (Tamra Watson) — Mon, 19 Sep 2011 23:26:00 +0000

Our search has ended. After covering the entire Wasatch Front, from Clinton to Spanish Fork, eight top contestants were chosen to compete for a 7-day cooking cruise at the Utah State Fair:

The entries varied from a luscious lasagna to chicken and dumplings to sweet pies, bakes and cakes. Each dish included at least 8 Utah's Own products! Feel free to browse other blog posts from each round to try their recipes:

Round One ~ Round Two ~ Round Three ~ Round Four ~ Round Five ~ Round Six ~ Round Seven ~ Round Eight

Our third place winner is receiving our diligence award. From the beginning Shauna wowed the judges with her summer peach pie and ice cream recipe. After receiving second and third place at different rounds, Shauna perfected her recipe by making a small crust from scratch, using Lehi Roller Mills Flour, Meadow Gold Butter and Augason Farms sugar.

Select image to enlarge and clarify

The second place winner impressed the judges with her "Not Your Mom's Lasagna" recipe. She made her own noodles, marinara, garlic basil alfredo and ricotta, as well as included some of the best fresh produce from Utah Farms like Parker Produce, Vineyard Gardens, Roberts Farms and Scott Family Farms.

Select image to enlarge and clarify

Yet, the champion of all recipes was awarded to Carmel Childs. You'll find a picture of her Utah Truffle Crepe Cake next to "divine" and "heavenly" in the dictionary. Her recipe included 23 different Utah's Own products from Nutty Guys, to Utah Truffles to Cornaby's Fresh Raspberries. Packed with Utah quality flavor, the crepe cake melted in your mouth and left you begging for more.

Select image to enlarge and clarify

As the sun goes down on the summer season, the Utah's Own Team would like to thank all our contestants for making the second annual Ultimate Recipe Roundup a success. We consider all of you to be our friends and heroes.

See you next year!

Ultimate Recipe Roundup Winners, Round Eight

noreply@blogger.com (Tamra Watson) — Mon, 12 Sep 2011 17:42:00 +0000

Our final qualifying Round of the Ultimate Recipe Roundup Contest was a success. Eleven contestants brought their best Utah's Own recipe. The dishes varied from savory Italian lasagna and ravioli to sweet coconut pies, mousse and cakes.

Our winner, Crystal Allen, impressed the judges with her "Not Your Mom's Lasagna." She made her noodles, marinara and ricotta from scratch!

The second place winner, Stacey Ferguson, packed her dish full of local flavor. Her three cheese mushroom ravioli used two types of Beehive Cheese, Creminelli's Prosciutto and produce from Ferguson Farms.

Our third place winner was Henry Hernadez. You may recognize his chocolate mousse from other rounds. His flavorful recipe included Amano Chocolate, Cornaby's fresh raspberries and Meadow Gold Whipping Cream.

The Utah's Own Team would like to give A big THANK YOU to all our contestants.

See you at the State Fair!

#tasteut: redefining the quality of "free sample"

noreply@blogger.com (Tamra Watson) — Thu, 01 Sep 2011 23:29:00 +0000

Join Utah’s Own in celebration of more than 50 locally grown, processed and manufactured products, Sept. 13, noon to 8 p.m., in the Specialty Events Tent at the Utah State Fair.

Visitors will be free to roam the tent, and sample a variety of local meats, cheeses, breads, beverages, sweets and more.

Exhibitors from Utah’s Own will vary from popular artisan foods, such as Utah Natural Meats, Heber Valley Cheeses, and Butchers Bunches Jams, to grocery store favorites like Meadow Gold, Creamies, and Sweets Candy.

In addition, the event will offer a gluten free section full of sweets, breads and crackers. Other unique exhibitors will sample handmade soaps.

This feast of local food is included with the purchase of a one day pass.

Check back here next week for sneak-previews of our fabulous exhibitors!

Ultimate Recipe Roundup Winners, Round Seven

noreply@blogger.com (Tamra Watson) — Tue, 30 Aug 2011 18:51:00 +0000

Seven rhymes with "heaven" and no adjective could be more descriptive of the 14 recipes that competed at Dick's Market in Bountiful last Saturday.

The 14 contestants made a variety of dishes from homemade cakes, bundts and trifles, to savory salsas, meats and sandwiches. Our winning recipes each featured more than 20 Utah's Own products!

The winning recipe, a fresh carrot cake with honey-peach pie frozen yogurt, was prepared by Josh Talley. His recipe defined "homemade" with his own fresh, cream-cheese frosting, caramel sauce, and vanilla sauce. Josh had to start preparing his recipe the Wednesday before, in order for it to be ready! Overall, Josh used 29 Utah's Own products, including his serving plate (from Club Mud).

*select image to enlarge and clarify

Our second place winner, Virgina Bobzin, combined the sweet flavors of chocolate, strawberry and toffee to create a heavenly trifle. The recipe was made with Meadow Gold and Winder Dairy products, as well as Cumming Studio Toffee and white chocolate.

*select image to enlarge and clarify

Our third place winner, Lindsey Smith, charmed the judges with her Beehive Bundt. Not only was it full of Utah's Own products, but it also represented Utah's history.

This paragraph was included in her recipe:

"When the Mormon pioneers first came to Utah, they named the area The State of Deseret. Deseret means 'honey bee.' The settlers arrived in Utah with bees and valued traits of the honeybee, such as self-reliance, industry and teamwork. In 1874, the beehive was adopted as the official emblem of the area, and is now the centerpiece of the Utah State Seal and the Utah State Flag. When eating the Beehive Bundt, one cannot help but reflect on Utah's rich history, and celebrate the bounty that Utah's Own has to offer."

*select image to enlarge and clarify

For more pictures of our event, please visit the Utah's Own Facebook Fan Page

The last qualifying round for the Ultimate Recipe Roundup Contest will be held Sept. 10, at the Fresh Market in Spanish Fork. Please bring your favorite Utah's Own recipe and register by 11:45 a.m. to compete.

For contest rules please visit our contest website.

Start Your Ovens!

Ultimate Recipe Roundup Winners, Round Six

noreply@blogger.com (Tamra Watson) — Fri, 26 Aug 2011 20:47:00 +0000

The fierce competition is BACK!

Round Six of the Ultimate Recipe Roundup Contest had 12 contestants that used more than 40 different Utah's Own products. The dishes varied from sweet pies to fabulous dips and appetizers to strict vegan and food-allergy free!

Our first place winner, Shauna Evans, lived the phrase, "if at first you don't succeed, try, try again." You'll recognize her from round three (3rd place) and round four (2nd place). To take her recipe to the next level, Shauna decided to make her own mini-pie crusts (called tartlets) from Lehi Roller Mills Flour, Augason Farm Sugar, Redmond Real Salt and Meadow Gold Butter.

As always her sweet peach pie filling was heavenly and her homemade lemon ice cream was delightful. Select the image below to see Shauna's winning recipe.

*select image to enlarge and clarify

Our second place winner, Josh Talley, should be given the Utah's Own Farmers & Gardeners' choice award. His fresh Utah's Own Fusion Ceviche used nine fresh ingredients from seven different local farms. I'm sure Josh could show you around a farmers' market or two!

Yet, it wasn't his local buying habits that placed him in the top three, rather it was the "fusion" of local flavor into a ceviche that made our judges' taste buds tango.
Check out his recipe (two pages below):

*select image to enlarge and clarify

Sheri Davis, our third place winner, redefined "Tacos" with her Utah's Own Blue Cheese Tacos with fresh salsa. The taco meat was formed from a chuck roast, marinated in Apple Beer and common spices like cumin and garlic powder. Sheri's fresh salsa was made from fresh produce purchased at the Murray Farmers Market. She even made her own Chunky Guacamole. Try out her recipe at your next family dinner!

*select image to enlarge and clarify

The Utah's Own team could not be more pleased with the fabulous recipes of this year's contest. We hope to see you and your recipe at Dick's Market in Bountiful on Aug. 27 or at Fresh Market in Spanish Fork on Sept. 10.

For contest rules please visit our contest website.

See you soon!

Ultimate Recipe Roundup Winner, Round Five

noreply@blogger.com (Tamra Watson) — Fri, 26 Aug 2011 20:16:00 +0000

As the Utah's Own Team gathered at Macey's in Clinton, we were prepared to handle the masses. Our previous Macey's store hosted 16 contestants with fabulous dishes.

Early in the morning, one of our favorite Utah's Own fans, Marlys Haugo, registered with a Sunday Sausage Brunch Loaf:

select image to enlarge and clarify

Then, we waited.

and waited.

and waited some more.

But nobody else showed up to compete.

So, we all had brunch together and declared Marlys' FABULOUS breakfast loaf the winner. Her recipe (see above) was 100 percent Utah's Own! Congratulations once again Marlys, and we'll see you at the Utah State Fair.

Operation: #funeralpotatoes, Complete!

noreply@blogger.com (Tamra Watson) — Mon, 22 Aug 2011 20:49:00 +0000

Seven fabulous contestants gathered to put their favorite funeral potato recipe to the test on Saturday, Aug. 20 at the Downtown Farmers' Market, in Salt Lake City.

(unfortunately one of our contestants, Marsha Maxwell managed to escape our camera)

The diverse recipes combined used three types of Utah Cheeses: Beehive (Cajun, Promontory, Cheddar, Gossner and Drake Family Farms Goat Cheese; as well as butter and milk from Winder Dairy and Meadow Gold. One participant even added fresh onions to his recipe from the Downtown Farmers' Market.

Chef Tom from ABC 4's Good Things Utah, Barbara Schieving, a Utah Food Blogger, and James Carroll, account manager at Richter7, judged each recipe on appearance, taste and use of local products.

The judges unanimously named Jessica Yescas' recipe as the Utah's Own Best Funeral Potatoes. Jessica used Meadow Gold Butter and Sour Cream in her potatoes, as well as her own homemade cream of chicken soup.

Although Jessica's funeral potatoes tasted wonderful, her dish also was ranked the highest in product appearance with the use of her fresh peppers and herbs:

Here is the winning recipe from Saturday's Contest:

Select photo to enlarge and clarify

Printer Friendly Recipe

Following the judges decision, market visitors were invited to sample all the recipes and vote for their favorite. Donna Kelly was named the People's Favorite Recipe:

Overall the contest was a success. The Utah's Own Team would especially like to thank Barbara Schieving and Heather King for a helping us put on a great local food event.

For more photos of Operation: #funeralpotatoes, please visit the Utah's Own Facebook Fan Page

The second and third place recipe, as well as the people's choice recipe will be posted next week, so check back later!

Operation: #funeralpotatoes

noreply@blogger.com (Tamra Watson) — Thu, 11 Aug 2011 18:14:00 +0000

Join Ladies Who Lunch and Utah's Own in a celebration of one of
Utah's favorite comfort foods: funeral potatoes.

Come join the fun on August 20, 2011, at the Utah's Own booth at the Downtown Salt Lake City Farmers Market. Prepare your favorite funeral potato recipe using at least one Utah’s Own Product, and bring the ready-made dish to Pioneer Park. Judging will begin at 11:00 a.m. Pre-register here for the event.

The contestant whose funeral potatoes are judged “The Best Utah Funeral Potatoes” will win $75 Associated Food Store (AFS) gift card, as well as cookware from Gygi. Second and third place winners will also receive AFS gift cards. All cook-off participants will receive a Utah’s Own t-shirt and grocery store shopping bag.

For more information about the Funeral Potatoes Cook-off contact Tamra Watson, Utah’s Own, (801) 538-4913, tamrawatson@utah.gov, or Heather King, Ladies Who Lunch, slclunchesut@gmail.com.

funeral potatoes \ fyün-rəl pə-ˈtā-tōz \ : a baked cheesy potato casserole often served at family gatherings and luncheons following funerals.

Ultimate Recipe Roundup Winners, Round Four

noreply@blogger.com (Tamra Watson) — Tue, 09 Aug 2011 00:08:00 +0000

The Utah's Own Recipe Roundup Contest has reached a new level. Each of our winners from round four, held at Fresh Market in Sandy, Utah used a minimum of 7 Utah's Own Products! The participants brought a variety of different dishes from sweet cookies, muffins and cakes to savorful pies and pizzas.

Here's a group shot of our fabulous six participants:

Carmell Childs, who you may recognize as second place from round three, decided to up her game and prepare an almost 100 percent Utah's Own Recipe. Carmell used 18 Utah's Own products to create a scrumptious Utah Truffle Crepe Cake that left judges drooling on the table.

(click on the image to enlarge and clarify)

Her recipe included so many great Utah's Own products, we had to add a second page!

Shauna Evans, came back for another round as well and placed second with her Utah's Own Orchard Fresh Peach Pie and Homemade Lemon Ice Cream. Those Sugar Sweet Produce Peaches have never tasted better. Shauna used 12 Utah's Own products in her recipe, including Redmond's Real Salt, Meadow Gold Dairy Products and Oakdell Eggs.

(click on the image to enlarge and clarify)

Heather Merrill, redefined local pizza with her Chicken Avocado Cashew Pizza, complete with a Honey Cilantro Pesto Sauce. Her recipe used 7 Utah's Own products including Utah Natural Meats Chicken, Hayward Farms Produce, and cashews from Western Nut Company.

(click on the image to enlarge and clarify)

All the winners received gift cards to shop at their local fresh market grocery store.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, Saturday, August 13 at Macey's in Clinton (2026 W 1800 N). For contest rules please visit our contest website.

Remember, the best recipes are those that are savorful or sweet and include as MANY Utah's Own Products as you can use.

Happy Cooking!

Final Vote for Hi-Grade: Out of Business

noreply@blogger.com (Tamra Watson) — Fri, 05 Aug 2011 23:25:00 +0000

"As consumers make their decision in the local grocery store or local restaurant, they are voting with their dollar, if a local company stays in business or goes out of business"
~Steve DeJohn, Lehi Roller Mills

Final Vote for Hi-Grade Meats: Out of Business.
Increased # of Unemployed: 67 people/families

Truth be told, despite the exciting farming season and fabulous food, a gloomy rain cloud has settled over the Utah's Own office. We're mourning the death of one of our greatest supporters: Hi-Grade Meats.

This quality company has been serving Utahns for more than 50 years, making some of the best hot dogs, grill packs and hams.

Beyond their production, Hi-Grade Meats was well known for their community support. Many organizational representatives could tell you of the thousands of products donated to support boy scout camps, high school fundraisers, or Utah Food Bank Drives. When it came to Utah's Own promotions, tasting events and conferences, Hi-Grade was always one of the first to provide us with product.

On behalf of Hi-Grade Meats, let us reconsider our buying habits in the grocery store, restaurants and convenience stores. Please look for the Utah's Own label where you shop, and if you don't see it, ask the store representative to identify their local products. If you're convenience store serves hot dogs, chips or sandwiches for lunch, ask them if its local. It can make all the difference.

Please, cast your dollar vote in behalf of Utah Companies and the families they employ.
Keep it here at home, Utah's Own.

For those that are interested in reading two news articles about Hi-Grade Meats closing, please see St. George News:

Article One
Article Two

Ultimate Recipe Roundup Winners, Round Three

noreply@blogger.com (Tamra Watson) — Mon, 01 Aug 2011 18:37:00 +0000

After a fabulous round of the Utah's Own Ultimate Recipe Roundup Contest, Macey's Grocery Store in Lehi, Utah may be considering a new slogan. Instead of your "family's favorite grocery store," it will now read, "your family's favorite Utah's Own recipe store." All 15 contestants awed the judges with their innovation and creativity, as they competed and represented more 25 different Utah's Own products in their sweet and savory recipes.

Cristy Powell, who you may recognize as second place from round two, decided to add a little more Utah's Own products to her Raspberry Buttercream French Macaroon recipe. Such a move made her pink delights irresistible in taste and product representation.

(click on the image to enlarge and clarify)

Carmell Childs placed second with her Utah's Own Utah-opia Tropical Berry Creme. Her combination of Meadow Gold Dairy Products and fresh produce from Berries by the Bay created a creamy fruity paradise experience for all those who sampled.

(click on the image to enlarge and clarify)

Shauna Evans, known as Groovy Mom in the blogosphere, found her best groove with a Fresh Peach Pie served with homemade lemon ice cream. This third place dish could add the perfect tart and sweet delight to your family's summer parties.

(click on the image to enlarge and clarify)

All the winners received gift cards to shop at their local associated retail grocery store.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, Saturday, August 6 at Fresh Market in Sandy (1860 E 9400 S). For contest rules please visit our contest website.

Remember, the best recipes are those that are savorful or sweet and include as MANY Utah's Own Products as you can use.

Happy Cooking!

Ladies Who Lunch

noreply@blogger.com (Tamra Watson) — Fri, 22 Jul 2011 20:42:00 +0000

Today, I fell in love with the term Long-Lunch-Friday. Not necessarily because I was aching to escape the office-of-the-never-ending-food-marketing-ideas; but, rather it was the excitement of savoring my Friday Lunch with more than 15 other women in the Salt Lake City area.

Our destination? FridaBistro, a fabulous local restaurant whose tag line reads, "make love to our food." As a group, our taste buds loved everything from tacos de carnitas, to vegetarian enchiladas, to avocado crab salads.

However, the true dining experience came from listening to the diverse stories from each and every individual in attendance. Some ladies were the heroic stay-at-home moms, others were fabulous food magazine writers or editors, and some ran successful not-for-profit organizations. Yet, despite the group's diversity, we were able to come together because of our love and dedication to local food.

My experience has me reflecting on Bob Harmon's philosophy, "eating should be an experience, not just a habit."As Utahns, we need to slow down, and enjoying the culture of local food. Taste. Savor. Talk. Enjoy the lunch hour without worrying about our next task or deadline. We need to take more Long Lunch Fridays.

Ladies Who Lunch in Salt Lake City is a powerful idea. Consider starting your own Ladies Who Lunch in Logan, Ogden, Provo, Cedar City, St. George or {insert-your-town-here}. We'd love to hear about your local dining experiences.

Bon Appetit!

*Photo courteous of the infamous Heather King

Outstanding In The Field

noreply@blogger.com (Seth Winterton) — Tue, 19 Jul 2011 20:30:00 +0000

Pete and Kati Rasmussen (pictured on right) of Sand Hill Farms, were the recent hosts of the Outstanding in the Field 2011 Utah Farm Dinner. The mission of Outstanding in the Field is to reconnect diners to the land and the origins of their food.

I loved Pete's story how he returned to his family home after attending the University, wanting to expand his knowledge and practice of sustainable agriculture. This organic farm in the city of Eden, Utah is a prime example of young person with a passion for fine food and a connection to the land.

As you can see, the tables are set in the middle of the farm to facilitate the 120 eaters that joined Sandhill Farms and Pago Restaurant to enjoy local Utah foods. Many of the ingredients were picked fresh that morning in the gardens surrounding the participants. Participants spent four hours full of absolute beauty and solitude while dining on some of the freshest and tastiest foods on earth.

Pete and Kati have studied the culture of Agriculture in Cuba. This Caribbean island nation struggled from an economic collapse as a result of the US blockade. Cuba had to create a sustainable food system including bio-intensive, urban gardens and rural cooperative farming programs. Cuba has a wealth of ingenuity, creativity and ecological literacy which Pete has patterned his farming practice after. If you really want to kindle a desire to garden and grow your own food, it is worth a trip to Eden and a tour of this beautiful setting.

Thanks to the Rasmussen Family, Outstanding in the Field staff, Pago Restaurant's Scott Evans and Chef Michael Richey and staff, as well as the many delicious Utah products that made this event such a success. This is the first event in Utah from Outstanding in the Field. For those in attendance, we hope it is not the last.

Ultimate Recipe Roundup Winners, Round Two

noreply@blogger.com (Tamra Watson) — Mon, 18 Jul 2011 17:12:00 +0000

The competition was fierce at the second round of the Ultimate Recipe Roundup at Fresh Market Grocery Store in Kaysville, Utah. The judges were impressed with the variety of dishes from breakfast bars and toast to sweet party favors.

Barbara Schieving, (known on the twittersphere as barbarabakes) won the competition with a moist, savorful Baked Cherry French Toast, made with fresh Volkers Bakery Bread and McMullin Orchards Cherries.

*click on the image to enlarge and clarify

Cristy came in a close second, with her cute Raspberry Buttercream French Macaroons. These pink delights would be perfect for any party or shower. She used Nutty Guys Almond Flour (so they're gluten free) and Weeks Berries Freezer Jam.

*click on the image to enlarge and clarify

Henry Hernandez placed third with his smooth, rich and delicious, triple chocolate mousse. He used 11 different Utah's Own products, including the famous artisan chocolate made by Amano and Chocolot. Although the judges were quite impressed with his fresh picked berries from Cornaby's.

*click on the image to enlarge and clarify

All the winners received gift cards to shop at their local fresh market grocery store.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, in two weeks (July 30), at Macey's in Lehi (760 E Main St). For contest rules please visit our contest website.

Happy Creating!

Local: the Word is NOT the Meaning

noreply@blogger.com (Tamra Watson) — Thu, 14 Jul 2011 22:42:00 +0000

As an agricultural communicator, my best friends include 27 letters that form the English alphabet. When paired together these letters create symbols which hold meaning to the beholder. For example, take an h, and pair it with u-n-g-r-y and one can describe the permanent condition of my 16-year-old brother. To solve his condition, all I have to do is recruit an “f” with double “o”, and end it with a “d” and that same brother is at my mercy.

Consider this simple equation:
Letter combinations --> Words --> Meaning --> Influence or Power

For evidence of my equation one only needs to ponder the how marketing buzz words such as “free”, “save”, “super-value” and “discounted” affected him/her in the past month. Perhaps you found yourself buying a year’s supply of green beans due to case lot sale, or a bushel of peaches.

Yet, if there is one word that should be nominated for the Buzz Word Hall of Fame, the winner is: “LOCAL.” This word is plastered on every booth at the farmers’ market, chalked on local grocery store board and printed in the national box-store ads and promotional materials. Combine “local” with sentimental pictures of green-grass pastures, red barns and breathtaking orchards, and one might as well open up another sale lane to accommodate increased traffic. The bandwagon has left the building.

However, consider your personal definition of l-o-c-a-l.

Local can be outlined by geographic location: city, county, state, region, nation or country.
Local could be defined by product types or the amount locally-derived product inputs.
Local sometimes is associated with family-owned or customer-service oriented company.
Local also can be seen as a type of retail outlet: produce stands and esty shops to locally-owned and run businesses.

In essence, the meanings of “local” can be as diverse as the individuals who live in our great state. In fact, one of my greatest privileges this year has been the opportunity to mix and mingle with all types of locals. For example, I met a young single adult who formed an urban CSA by growing produce in other people’s backyards; toured an artisan cheese making facility that could fit inside my apartment. In other instances, I traveled to a large processing facility that expects to produce 75 million pillow packs by 2012; and I’ll never forget learning about the fascinating process of how-to-make-a-chocolate-creamie. Yet, despite the diversity of all these Utah companies, one thing has been constant. Each owner, manager, and grower is proud to say, “I am a local” at the end of each visit.

The diverse use of "local" has led me to re-evaluate my personal belief of the word. My new definition of "local" means to have a personal passion, dedication and loyalty to Utah's land, product, business and people. Local is not something that can be written or even rattled off in a dozen talking points, rather it is a feeling created and passed from heart to heart, igniting the hope for a greater tomorrow.

Local, the word is NOT the meaning; but the meaning makes all the difference.

I am a local, are you?

Ultimate Recipe Roundup Winners, Round One

noreply@blogger.com (Tamra Watson) — Sat, 09 Jul 2011 21:01:00 +0000

The first round of the Utah's Own Recipe Roundup Contest was a success! Six great participants showed up to put their cooking skills to the test. Twenty-six different Utah's Own Company's and Farms were used in only six recipes! As a Utah's Own Team we could not have been more pleased.

Stacey, won the first round with her scrumptious Kicken' Chicken and Dumplings.

*Select the picture to enlarge and clarify the image

Darci, came in a CLOSE second with her amazing Italian Flag Dip.

*Select the picture to enlarge and clarify the image

Kim, placed third by amazing the judges with her super soft, buttery, Mark Cookies.

*Select the picture to enlarge and clarify the image

All the winners received gift cards to shop at their local associated food stores.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, next Saturday, at Fresh Market in Kaysville (170 W 200 N). For contest rules please visit our contest website.

Happy Cooking!

Sweet Recipes

noreply@blogger.com (Tamra Watson) — Thu, 07 Jul 2011 23:05:00 +0000

Summertime is full of peeps and great eats. Every family has the one golden recipe that triggers the drool glands and makes the stomach grumble. For this reason, Utah's Own has decided to sponsor a recipe contest to encourage others to share their favorite local product recipes. The first tasting event will happen July 9, at Dan's Market (2029 E 7000 S, Salt Lake City).

To kick off our event, we invited Jennifer Burns, from Fox 13 Now to prepare some Utah's Own recipes. She won over my tastebuds with the Raspberry Chocolate Truffle Scones. She combined Terrel's Country Bakery Scone Dough, with Dark Raspberry Utah Truffles and Weeks Berries Raspberry Jam.

Believe me, these scones tasted even more fabulous than they look in this picture:

Still, I know we may have some health critics in our audience that may not approve of my sweet tooth, so check out the Utah's Own Pasta Dish we also made during the Ultimate Recipe Roundup Contest:

The Banquet Cheeses used in this specific recipe made the pasta more creamy than a fettucini alfredo! It's a super easy recipe that the whole family will enjoy.

I hope to see you and your favorite recipe soon! Remember the winner of our Ultimate Recipe Roundup Contest will win a 7-Day Caribbean Cooking Cruise! Good Luck!

Ultimate Recipe Roundup Kickoff

noreply@blogger.com (Tamra Watson) — Wed, 06 Jul 2011 22:32:00 +0000

Here is a slide show of the pictures we took during the Ultimate Recipe Roundup Kickoff. Jennifer Burns (from Fox 13 Now) did a wonderful job talking to viewers about Utah's Own products.

Please No Drooling Allowed While Viewing (at least not in public).

Winner Wednesday: Banquet Cheese

noreply@blogger.com (Tamra Watson) — Wed, 11 May 2011 15:09:00 +0000

Wisconsinites may be known as the infamous Cheese Heads, but I believe Utahans have the better duty: Cheese Makers. On the Utah's Own directory there are more than 10 different cheese makers, from artisan to the stuff you want poured on your Macaroni.

As part of our Weekly Winner Wednesday, the Utah's Own Team decided to feature Banquet Cheese, a company that has been in the state for more than 100 years. Banquet offers a variety of cheese from mozzarella, mild cheddar and sharp to specialty cheeses such as chipotle, black pepper and creamy white cheddar.

Katie loved the black pepper cheese she sampled:

The quality of banquet cheese and its savorful taste that has made this food company successful for generations. Look for Banquet Cheese in all your local grocery stores.