All of these Salt Lake City establishments make it their passion to use locally grown fruits and vegetables in their food, and for this article we had the chefs choose one dish to feature that highlights Utah produce in some way.
Summer sure is delicious, with all manner of fruits and vegetables ripening on the vine, in the trees and on lush, green plants.
All of these dishes are currently on the menu in their respective restaurants, but if you want to try them, hurry in: These are the types of places that don’t keep their menu the same for long., said their team puts “enormous emphasis” on using products from farmers markets and local farms in the food they make. There’s also a garden of 13 raised beds at their location in Millcreek at 1457 E. 3350 South, where they grow vegetables, herbs and fruits, Blocher said.
When it comes to sourcing his ingredients, Cold said, “I like to have partnerships with farmers, meaning that I work with them for a very long time, and all of these farmers deliver me small amounts once a week of whatever they have.”in Springville, that’s fresh corn, which Cold uses in his elote risotto. To make this “re-creation” of the flavors of street corn, Cold starts by removing the kernels from cobs of fresh corn to create a corn puree.
Finca Pinxtos Bar Oquirrh Roux Table X Salt Lake City Restaurants Utah Fruit Utah Produce Utah Vegetables
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