New Mexico Green Chili Pork Stew

25 Monday Feb 2013

Posted by cosmohippiechef in seasonal, soup, vegan

Tags

chilies, garlic, gluten free, local, onions, pork, potatoes, tomatoes

Love:

I know this is a stark contrast from my last two blog post, but I have to say that this recipe is one I just had to share. This recipe is about memories, relationships and the love and hard work of our food community that made it possible for me to make a version of this dish I feel good about eating. I am very picky about eating meat and where that meat comes from. I prefer a vegetarian/vegan diet BUT on occasion I crave dishes that include meat, for us that meat must be local, and sustainable raised without drugs, we want happy healthy meat. When I cook with meat it is usually a special or classic dish like Perfect Roast Chicken or Grass-Fed Beef Stuffed Acorn Squash or even my Fish Tacos, this New Mexico Green Pork Chili fits into that category. The first time I had this dish was at my friend Erin and Nicole’s house for an after Christmas party two years ago, even though they had made a vegetarian Lentil Soup I was drawn to this Pork Chili, I couldn’t get enough! Those flavors were so intense and reminded me of the Chile Verde we ate as kids, up until this point my mom’s is the best Chile Verde I have ever eaten. I had to know this recipe, I begged Erin to share the recipe and teach me how to make it- she said yes. Thanks to Erin for letting me share with all of you.

Fast forward a year. Just before Christmas The Downtown Alliance had their second Winter’s Pop Up Farmers Market. Our good buddy Julie Clifford of Clifford Family Farms was there with her goodies, we usually buy eggs and honey from her but this time I was looking for pork. We had just watched the movie‘ Fresh’ and we were curious about how she handles the slaughter of her animals. Julie is very protective of her animals, she shared with us that it is hard for her, and in the past she wasn’t happy with whom was handling this part of her production so she searched out someone who was gentle with that process, (trust me I know there is no gentle way when it comes to this subject). Now she personally walks her pigs in to be processed so they don’t have to be scared. I tear up just writing this because it is not lost on me that an animal was sacrificed for me to make this dish. If you know Julie, you know it’s not lost on her either. I feel very lucky that I can look in the eyes of the person/farmer who is providing the food that nourishes us, that would not be possible without the love and dedication of these people and our community for supporting that and giving us access in the form of Farmer’s Markets and locally owned specialty shops.

Next I had to locate chilies, see last summer I was so busy canning and trying to get ready to leave for Italy that I didn’t freeze roasted Hatch chilies. I’m still kicking myself about this! You can’t use any old chilies for this recipe, Erin gets her chilies from her family in New Mexico. This recipe is minimal in the ingredient department so each ingredient needs to be the best. Shipping the chilies would have cost us a fortune so I had to hit up my buddy Jorge Fierro of Frida’s Bistro and Rico’s Foods for help, this all took place over Facebook of course. Jorge didn’t hesitate to help me out with the chilies. When I went down to Frida’s to pick up the chilies from Jorge we had some time to talk, standing in the middle of his Rico’s warehouse I was in awe of what he has built for himself. I asked him ‘how did this all start Jorge?’ He told me that he grew up in Mexico, moved to Rawlins, Wy to be a sheep herder and while in Wyoming he realized he needed to learn English so he moved to Utah to attend the UofU. He told me he went to school during the day and worked as a dishwasher at night, one night on the way home he stopped at the store to get tortillas and refried beans. He was horrified by the beans and started making his own and selling them at the Farmer’s Market. So simple but so impactful. Now you can find Rico’s products in all our local major grocery stores, and Frida Bistro just won Best Mexican at our Salt Lake Dining Awards this last week. As I drove away from Frida’s with my chilies I was humbled by the effort that went into making this dish happen, it took a community. OUR COMMUNITY. ENJOY!

Nutrition:

Relationships: Social connections help relieve harmful levels of stress, which can harm the heart’s arteries, gut function, insulin regulation, and the immune system.

Definition Of Community: Community usually refers to a social unit larger than a small village that shares common values. (thank you Wikipedia)

Food:

New Mexico Green Chili Pork Stew– makes a lot!

Ingredients:

4 pounds cubed pork (I used a pork shoulder from Clifford Family Farm)

4 cup roasted, peeled, seeded New Mexican Hatch Green Chiles

8 cups broth (I use chicken broth or veggie broth)

4 c. water

2 lbs tomato, peeled & cored (I used my own canned tomatoes)

4 local medium cubed potato

4 local med diced onion

8 cloves minced garlic, local

Salt to taste

Directions:

1. Start by placing a heavy bottom pot on the stove over medium heat, drizzle in a little bit of oil. Saute the cubed pork in batches, until just brown on all sides. Season with salt and pepper and don’t over cook. Place the browned pork in a bowl and set aside while you cook the rest of the pork.

2. When you have finished with the pork, set aside. Drizzle a bit more oil into the heavy bottom pot and saute the onion and garlic until soft and caramel colored. Season with salt and pepper.

3. Place a big soup pot on the stove, add the sautéed pork, sautéed onions and garlic into the big soup pot. Next add all the other ingredients to the pot with the pork, onions/garlic. Bring to a boil, then turn down to a simmer and simmer away, the longer the better. (This is one of those dishes that gets better and better with time. SO GOOD!)

4. To serve: ladle pork chili into a bowl, add chopped avocado and a squeeze of lime. We topped ours with a dollop Drake Family Goat Yogurt and served a warm Rico’s tortilla on the side.

Stuffed Acorn Squash

27 Sunday Jan 2013

Posted by cosmohippiechef in Events, seasonal, Side dish

≈ 2 Comments

Tags

brown rice, cheese, garlic, gluten free, kale, local, seasonal, squash, vegetables

Food:

Stuffed Acorn Squash serves 5-10

5 acorn squash, cut in half seeds removed

1 lb. local grass-fed beef (I buy Lau Family Farms)

1/2- 3/4 lb mushrooms of choice, chopped (I used shiitake)

1 large onion, chopped

1 c. celery, chopped

4 garlic cloves, chopped

1 bunch of kale or swiss chard, stems removed and leaves chopped

1 T. each rosemary, thyme and sage, chopped

1 c. cooked brown rice, millet, wild rice or non-glutinous grain of choice

3/4 c. parsley, chopped and divided

1/2 c. pecorino or parmesan cheese, grated

2 T. ghee

salt and pepper

Directions:

1. Start by preheating the oven to 375 degrees. Place the prepared acorn squash cut side down on a parchment lined baking sheet. Place the squash in the oven and bake for 30 min. Take baked squash out of the oven and set aside. Turn the oven down to 350 degrees.

2. Place a large saute pan on the stove top over medium heat , add the ghee and when melted add the mushrooms and begin to saute. Don’t touch the mushrooms for a minute or so to give them time to brown. Next add the onions, celery and garlic and begin to saute with the mushrooms, salt and pepper the veggies just a bit. Saute for 5-7 minutes.

3. Next add the beef, use a potato masher to incorporate the meat into the veggies, season with a little more salt and pepper. When the beef is just about cooked, another 5-10 minutes add the rosemary, sage and thyme. Stir to combine.

4. Pull the beef and veggie mixture off the heat and add 1/2 c. chopped parsley, cooked brown rice and chopped kale, stir well to combine all the ingredients.

5. Scoop the mixture into the acorn halves, in a separate bowl combine 1/4 c. remaining parsley and cheese, season lightly. Spoon this mixture over the stuffed acorn squash (there will most likely be extra filling, save for a snack). Bake in the oven for 20 minutes or until the cheese has melted and began to brown and the mixture is warmed through. Serve hot with a drizzle of good quality olive oil. ENJOY!

Nutrition:

Grass-fed beef: http://www.laufamilyfarm.com/why-grass-fed/

Shiitake Mushrooms: These meaty flavorful mushrooms contain a substance called eritadenine, which encourages body tissues to utilize cholesterol and lower the amount circulating in the blood. Shiitake also have antiviral and anti-cancer effects.

Acorn Squash: Acorn squash is an excellent source of vitamin A, vitamin C and beta-carotene. It is also a very good source of thiamin, vitamin B6, potassium, magnesium,and manganese, and a good source of iron. It is a great seasonal choice in place of traditional bell peppers which are a late summer crop.

Love:

I made these bad boys for my Holistic Nutrition class last weekend. I wanted to show my students what eating a more plant-based Holistic diet looked like. We started with Raw Oatmeal made with Homemade Almond Milk and served it with local Drake Family Farm Goat Yogurt, our lunch item was Lentil Stew w/Kabocha squash and for dinner we had these Stuffed Acorn Squash. When people hear the word plant-based they think vegan or vegetarian, but to me it means whole foods in the natural state that are local and seasonal, not processed packaged foods. I live by a 90-10 rule, 90% of my diet consist of plant foods, this includes beans, legumes, grains, rice, nuts and seeds, and lots of fresh fruits and veggies, the other 10% leaves room for local, sustainable QUALITY animal foods, this includes local beef and chicken on occasion, wild fish, yogurt and cheese. It’s not the quantity but the quality of the choices we make, this is what Holistic Nutrition is all about. I hope you enjoy this recipe, my students sure did!

Bean and Bacon Soup w/ Crispy Sage

08 Saturday Dec 2012

Posted by cosmohippiechef in beans, seasonal, soup

≈ 2 Comments

Tags

beans, garlic, gluten free, local, parsley, seasonal, soup, squash, vegetables

Food:

Bean and Bacon Soup w/ Crispy Sage makes a lot! (About 20 cups!)

5 c. carrots, chopped

5 c. celery chopped

5 c. butternut squash, peel, seed and cube (leftover from summer’s farmers market)

2 large onions, chopped

5 garlic cloves, chopped (left over from summer’s farmers market)

1 T. each thyme and rosemary, chopped (I used Kenyon Organics)

20 sage leaves (Kenyon Organics)

1/2 Clifford Family Bacon, chopped (if vegan or vegetarian sub coconut oil 2-4 T.)

5 c. broth (I used the broth I made from the thanksgiving turkey bones)

5 c. water

1 c. chopped parsley

2 bay leaves

salt and pepper

8 c. cooked beans, recipe to follow*

Directions:

1. Place a LARGE soup pot on the stove top over medium heat. Start by sautéing the bacon until crisp, spoon out and drain on paper towel. (If you are using oil and not bacon heat the oil over medium heat until hot and then proceed). Throw in the sage leaves and cook until just browned, careful not to burn. Spoon out and drain on paper towel.

2. Next saute the carrots, onions and celery in the leftover bacon oil. Season with salt and pepper. Toss until the veggies to soften, maybe 5-8 minutes. Next add the butternut squash, garlic, thyme and rosemary, season with a bit more salt and pepper (just a little you can always add more!). Toss again, then place lid on the pot and sweat the veggies for about 10 minutes.

3. After that 10 minutes with the lid on, take off lid and add, broth (any kind you like), water, beans and bay leaves. Bring to a boil, turn heat to medium low and simmer for 20-30 minutes.

4. Check to make sure butternut squash is tender, check for salt and pepper, add more if needed. If all is good pull soup of the heat and add the parsley. Stir to combine.

5. Serve piping hot, garnish with crispy bacon and sage. Drizzle with olive oil and a sprinkle of Parmesan cheese.

DSCN2511

DSCN2512

*Basic beans

DSCN2020

1. Cooking your own beans is easy, cheaper and healthier! Soak three cups of your favorite beans in water overnight (at least 20 hours). For this soup I would suggest white beans, garbanzo beans, or I used these gorgeous adzuki beans I scored at the farmers market this summer.

2. Drain the beans, place them in heavy bottom pot and cover with enough water to cover about two inches above the beans. Throw in a finger long piece of kombu (kombu is a sea vegetable that helps tenderize the beans and adds minerals. You can find kombu at most health food stores or asian markets). Bring beans to a boil and let boil for 5 minutes, skim any foam that forms on the top. Then turn down heat to medium low, place lid on the pot and simmer for 1 hour to 1 1/2 hours depending on the beans. You’ll need to check them, you do this by taking one out and lightly smashing it with your finger, if it does this effortlessly they are done.

3. When done, turn off heat and let them cool. Drain. Ready to use!

Nutrition:

Beans- Adzuki beans are not only high in protein but easier to digest than most beans. Surpassed in importance by the soybeans. Adzuki beans are an excellent source of fiber and protein. They are also rich in vitamins, folic acid, B3, a very good source of B1, B6 and B2. Rich in high levels of trace minerals molybdenum, copper, manganese and zinc. In addition to supplying high levels od soluble fiber and protein the trace mineral molybdenum which is necessary for the production of an enzyme called sulfite oxidase, one of the most important enzymes in a liver detoxification pathway called sulfoxidation. Poor sulfoxidation is associated with neurodegenerative diseases such as Parkinson’s and Alzheimer’s disease and with inflammatory conditions, including rheumatoid arthritis, delayed food sensitivity, multiple chemical sensitivities, and diet-responsive autism. Food is so powerful, eating a variety and an abundance of plant-based nutrient dense foods is vital for a happy healthy life.

Love:

I am a sucker for soup, especially this time of year. The first time I made this soup was for Sunday dinner with friends a week before we left for Italy, the best part is that I had just attended our last farmers market of the season and ALL my ingredients were local! The whole time I was in Italy I yearned for a bowl of soup, I couldn’t wait to get home and make another batch of this Bean and Bacon Soup w/ Crispy Sage. Soup to me is love, love for veggies, love for beans and love for a bowl of warmth. I have mentioned before that I think soup is the perfect lunch, I made it for this last weeks lunches. This soup is portable, full of vegetables, protein and light put filling. This batch made so much I froze some for one of those weeks I might just need a break from cooking. Soup is love. Whip up a pot and love and sit back and ENJOY!

BAKE SALE

03 Wednesday Oct 2012

Posted by cosmohippiechef in cookies, dessert, Events

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Tags

gluten free, local, Slow Food Utah

We’re Having a BAKE SALE!

Slow Food Utah and Liberty Heights Fresh are hosting a bake sale for me!

WHERE: on the patio at Liberty Heights Fresh

1290 S. 1100 E., SLC

WHEN: Sunday, Oct. 7, 11:00 a.m. – 3:00 p.m.

WHAT: we will be selling baked goods of all kinds, mostly homemade

WHY: this is a mini-fundraiser for our delegate, Brooke Cordray, to attend the International Slow Food Conference – Terra Madre – in Italy later this month

Come and treat your taste buds to some delicious baked goodness!

P.S. I will be making the gluten-free/ vegan baked goods for our friends with dietary restrictions.

Slow Food Utah-Feast of Five Senses

10 Monday Sep 2012

Posted by cosmohippiechef in Events, seasonal

≈ 2 Comments

Tags

local, seasonal

Here’s a look at this years invite for Slow Food Utah’s Feast of Five Senses that will be held at the Alta Club downtown this coming Sunday September 16, 2012. Billy and I had a wonderful time last year enjoying the food, libations and silent auction, the best part is that ALL of the money that is raised goes to fund microgrants for our LOCAL community. I hope you will join us. To find out more about this event and all things happening with Slow Food Utah, check out our new website here.

Cosmo Hippie Chef Birthday

12 Sunday Aug 2012

Posted by cosmohippiechef in appetizer, cake, dessert, seasonal, Side dish

≈ 2 Comments

Tags

bread, cheese, fruit, gluten free, local, seasonal, tomatoes

Love:

Today was my 33rd birthday! All I wanted was to stay home relax and spend time with my sweetie and our fury children, OH YA AND EAT FABULOUS FOOD. Well, that is just what I did. Thought I would share the food with y’all. ENJOY!

–Breakfast–

Drake Family Farm Goat Yogurt and fresh strawberries from the Farmers Market

Clifford Family Farm Bacon

Gluten Free, Vegan zucchini muffins (will post the recipe soon!)

Iced Dirty Chai from Tulie Bakery

–Lunch-

Fresh Watermelon Coconut Water

Baby Swiss Cheese, Apple sandwich on Crumb Brothers Bread (all from the Farmers Market), Dijon mustard for the man

–Dinner-

Figs stuffed with Drake Family Farm Goat Cheese (both from the Farmers Market) wrapped in Prosciutto

Heirloom Tomato (Farmers Market) Mozzarella (Caputo’s Deli) Basil (Farmers Market) Stacks, with Slide Ridge Honey Vinegar, olive oil and salt and pepper

–Dessert-

And there was cake- Carrot Pecan Cake w/Cream Cheese Frosting (I had declined a cake offer from my mom, but my sweetie surprised with this!) I guess one piece won’t kill me.

It was a great day, thanks for all the birthday love.

Summer Sides- Potato Zucchini Bake & Raw Corn Salad

30 Monday Jul 2012

Posted by cosmohippiechef in salad, seasonal, Side dish

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Tags

cheese, corn, garlic, gluten free, herbs, local, potatoes, salad, seasonal, squash, tomatoes, vegetables

Food:

Potato Zucchini Bake 6-9 servings

2 c. cubed red potatoes (farmers market)

2 c. cubed zucchini (farmers market)

4 small shallots, chopped (Big Papa’s garden)

1/4- 1/2 c. chopped parsley (my garden)

1/4-1/2 c. chopped mint (farmers market)

6 oz Aggiano Beehive Cheese, cubed (farmers market)

salt and pepper to taste

Directions:

1. Preheat the oven to 365 degrees. In a large bowl mix the potatoes, zucchini, shallots, cheese, mint and parsley. Season liberally with salt and pepper. Toss again.

2. Pour the mixture into your favorite medium size baking dish. Press the mixture into the dish to even it out and compact it just a bit.

3. Bake for 45 minutes or until the top is slightly brown and the cheese is super melty. Cool just a minute and serve warm.

Raw Corn Salad serves 6

6 ears of raw corn, cut the kernels from the cob (farmers market)

1- 1 1/2 c. cherry tomatoes, halved (my garden)

1 cucumber, peeled, seeds removed and diced (farmers market)

1-2 garlic cloves, minced (farmers market)

1/4 c. chopped basil (my garden)

2 T. Slide Ridge Honey Vinegar

1 T. olive oil

salt and pepper to taste

1. Place the raw corn kernels, tomatoes, cucumber, garlic and chopped basil in a bowl. Toss lightly.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at least 1 hour and serve chilled.

Love:

Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.

Cocktails and Popcorn Balls

22 Sunday Jul 2012

Posted by cosmohippiechef in dessert, DIY, Drinks

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Tags

caramel, lemon, liquor, local, popcorn

Let me start by saying I can’t believe how fast this summer is going, and how much fun we have been having! Phew- I’m tired!

Last week I got to be apart of the Ebay Green Team at this years EVO 2012 Blog Conference (elevating woman in social media) at the Canyon’s Resort in Park City, Utah. Different companies sponsor the event and showcase their missions anyway they want, hopefully in way that will speak to the attendees and inspire them in their own lives. Ebay’s Green Team’s mission was to show case what it means to live green, from buying vintage furniture instead of new, buying organic cotton blankets and throws and decor made from recycled materials, to eating locally sourced food.

The food part is where I come in, I linked up my buddy from eBay (JD Norton) with my friend (Chantelle Bourdeaux and Lisa McCune of Juniper Co.) from Salt Lake to source the food, I was asked to represent the food! What a gig, you mean you are going to PAY me to talk to people about local organic food and why it is important? Guess how long it took me to accept this gig? 1.7 seconds!

During those three days we served food from all over Utah, cocktails made with local ingredients from Park City and Northern Utah, popcorn balls made with only TWO ingredients one from Park City and the other from Logan, local meat and cheeses from Heber Valley, Salt Lake City, and Eden, and local eggs from Provo were used in mini cheesecakes and quiches. The goal was that the attendees would feel inspired to make versions of the treats they had in our suite when they got home using local ingredients. It must have worked because my friend and fellow blogger Heidi Larsen did just that on her blog, foodiecrush, the great part is she used the original recipe and added her own twist. Mission accomplished!

Food:

High West Whiskey and Vodka Lemonade w/ Slide Ridge Honey– serves 1

1 1/2 shot glasses of High West Vodka or Whiskey

3 shot glasses SanPellegrino Orange soda (whiskey) or SanPellegrino Lemon Soda (vodka)

2 tsp. Slide Ridge Honey simple syrup (simple syrup-equal parts honey and water warmed together until combined)

ice, drinking glass, paper straws, slices of peaches (whiskey) slices of lemon and cucumber (vodka)

Directions:

1. Get out your drinking glass, add ice. Pour in the whiskey or vodka (I made both, during the conference I enjoyed the whiskey at home I enjoyed the vodka, you be the judge), next the orange soda (whiskey) or lemon soda (vodka) and then the simple syrup. Use your straw to mix well, garnish accordingly. Take a sip- Enjoy!

Popcorn Balls– makes 20-22 balls (These were the hit of our progressive dessert party the first night in the Ebay Green Suite @EVO)

14 oz. bees brothers caramel

16 c. plain pop-art popped popcorn

real salt to garnish

Directions:

1. Melt the caramel over a double boiler (glass bowl placed over a pan of simmering water) until the caramel is melted. When you lift the spatula out of the caramel it should drizzle back in the bowl in a steady stream.

2. Measure out 16 c. of popcorn into one large bowl or two small bowls. Pour the caramel over the popcorn. Use a rubber spatula or wooden spoon to mix the two together.

3. When well mixed, use a 1/3c. measuring cup to portion out the caramel popcorn mixture. Form into a ball. Make sure not to squeeze the balls to tight! Continue with the rest of the caramel popcorn mixture until it is gone. Sprinkle with a pinch of real salt. Store the balls in an airtight container for a week or so.

Fresh, Local, Creekside- Update!

09 Monday Jul 2012

Posted by cosmohippiechef in appetizer, Fish, seasonal

≈ 6 Comments

Tags

local, seasonal

Welcome to the FIRST in a series of Wasatch Mountain Table Dinners presented by Solitude Mountain Resort. I’m a Salt Lake City native and I never take it for granted that 10 minutes on the freeway and we are in one of the most beautiful places on earth, Big Cottonwood Canyon. When asked to attend this event and share my experience I didn’t hesitate. To be able to share a suburb meal created by one of Salt Lake City best local chefs using local, fresh ingredients served creek side is a no brainer, not to mention leaving the hot city for fresh mountain air is a must.

Upon arrival we are greeted with a fresh minty champagne apple juice cocktail served with a splash of soda water. Just what we needed to wet the whistle and enjoy with our appetizers.

We are also greeted by our friend Miss Lisa McCune, she help the owner of Solitude and host of this event Mr. Scott DeSeelhorst promote this fabulous dinner. Miss Lisa is one the power houses behind the Taste of the Wasatch.

One of the first apps was this Bruschetta of Romesco with grilled green onions and black garlic– yum. I loved the bbq flavor of the green onions it paired well with our fresh minty cocktail.These little morsels of goodness are a M&M Farm Yukon gold potato pillow with wild American Sturgeon Cavier (just a fancy name for tobiko- if you have had sushi most likely you’ve had American Sturgeon Cavier). Light, crispy- delicious! I can’t belive I only got one! (Don’t be late like us!)

I loved deviled eggs and I am happy they are en vogue again. These are Clifford Farm deviled eggs with Icicle radish, Italian summer black truffles, and chives. Creamy, and a little spicy.

There are 40 seats available for these communal dinners, the next event will be July 28, August 4, August 18 and September 15. Appetizer reception @5, dinner @6! $95 person, $125 w/wine pairings. To make a reservation contact Deena Stevenson @801-536-5722

Meet the dream team for this event, (from left to right) Chef Mike Richey, (in the back) Kelli Bess from Slide Ridge Honey, Scott DeSeelhorst (owner of Solitude and our host), and (in front) Miss Lisa.

The perfect date, my sweetie. Bill, Billy, Master William

Here we go… Our first course, Arugula salad with cherries, roasted beets, and house made ricotta cheese. Light beets, fresh cherries, spicy arugula, creamy ricotta dressed with my new favorite ingredient Slide Ridge Honey Vinegar.

Next: My favorite of the night, Rustic maple torta with braising greens, chevre (goat cheese) caramelized onion, and balsamic, dressed with fresh mint, parsley, cilantro, olive oil and salt. I love greens and this torta was perfection, the greens were not bitter the crust was light and flavorful and the fresh herbs kept this dish light.

This was the only red served that evening and it came from Scott DeSeelhorst (the host for the evening) winery, Snake River Winery just outside Boise. I usually don’t drink red wine in the summer but this Sangiovese went perfect with the torta.

The Main Event: Wild King Salmon with snap peas, roasted eggplant, zucchini, cherry tomatoes, basil nage and corn pone. Let me say this, I have no idea how you make a corn pone BUT I will be finding out because I couldn’t get enough! I even dipped into Bill’s portion, pure fresh corn flavor! This dish was exquisite, the flavors of the season on one plate- perfection!

Dessert: Stone fruit tart with apricot, ice cream and Bourbon caramel. I am not a dessert fan nor do I crave sweets but the tart of the apricots cut through the sweet of the caramel, so much so that it took everything I could not to lick the plate. This tart served with a nice cup of hot coffee while the sun set over the Wasatch Mountains was a great end to this unique experience.

Thanks to our local growers, manufactures, and ranchers: M&M Farm, Slide Ridge Honey, Sandhill Farm, Clifford Farm, and Mystic Salmon

Fresh, Local, Creekside

05 Thursday Jul 2012

Posted by cosmohippiechef in seasonal

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local, seasonal

Billy and I will be attending this event Saturday night, I can’t wait! There is nothing better than escaping to the Utah mountain resorts during the summer to beat the heat. The bonus- great friends and wonderful fresh, local food.

Wasatch Mountain Table

Fresh, local food exquisitely prepared and served al fresco under the majestic Wasatch Mountains

Featuring Chef Michael Richey. Local Farmers & Ranchers join us throughout the summmer for an appetizer reception, followed by a four course dinner (with optional wine pairings) at our communal “Mountain Table” alongside Big Cottonwood Creek. Because the temperature can drop quickly as the sun sets, we ask that guests bring a jacket. **Reservations required.