This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Out-of-town guests and curious locals can get a taste of the Utah food scene by taking a new walking tour of local food establishments. Christa Reid and a partner Whitney Klomp have launched Savor Salt Lake Walking Tours, modeled after culinary journeys in other cities. The Salt Lake City tour last about three hours and includes stops in seven downtown shops: The Lion House, Maxwell's East Coast Eatery, Market Street Grill, Squatters, Bruges Waffles, Caputos and Carlucci's Bakery.
When • Friday and Saturday, Dec. 14-15, 11 a.m.
Cost • $45 per person, includes enough samples for a satisfying lunch.
Reservations • 801-793-0044 or visit savorsaltlake.com for additional tours.
The Utah Restaurant Association honored several members during its annual meeting.
Dave Parrish, a McDonald's owner/operator, received the prestigious Golden Spoon Award, given to a restaurant owner who has devoted his or her life to the industry. Parrish, who is the mayor of Ephraim, owns nine McDonalds franchises in Southern Utah.
Bill Mouskondis, chairman of the board of Nicholas & Company, was inducted into the Utah Restaurant Association Hall of Fame.
The Roof Restaurant received the Lifetime Achievement Award, which is given to a restaurant operation that has been in business for more than 50 years.
Workplace Safety Awards were given to Café Rio, Hires Big H, Gastronomy, Chuck A Rama and Temple Square Hospitality.
Vermont has maple syrup, Alaska has birch tree syrup and now Utah has its own distinctive offering pine syrup made from the sap of the Blue spruce the official state tree. The pine syrup is produced by Edible Wilds, a small Eden company, using eco-friendly methods. The bottom branches of blue spruce trees are collected and sap is boiled out, leaving the tree intact. "No tapping or drilling holes into the tree," says owner Steve Golieb. The syrup comes in an 8-ounce plastic squeeze bottle and cots $10.80, which includes shipping and handling. A portion of sales will be donated to two nonprofit environmental organizations, Tree Utah and Project Lime. To order, visit ediblewilds.us.
Liberty Heights Fresh market in Salt Lake City will hold a holiday open house. Meet some of Utah's finest local food purveyors and sample their delicious bites including salami, chocolate, jams and cheese.
When • Thursday, Dec. 13, 6:30 to 8:30 p.m.
Where • Liberty Heights Fresh,1290 S. 1100 East, Salt Lake City; 801-583-7374
Cost • Free
Winter farmers market
December's Pop-Up Winter Market, sponsored by the Downtown Alliance, will be held at the Gallivan Center. Among the produce on sale will be winter squash, apples and beef, as well as holiday gift items.
When • Saturday, Dec. 15, 10 a.m. to 3 p.m.
Where • Gallivan Center, 239 S. Main St., Salt Lake City
Cost • Free
Baklava for babies
Caputo's on 15th will be selling specialty Greek baklava, with 50 percent of the proceeds donated to help infants at The Road Home. The baklava will be made by Elif Ekin, author of the blog mostlyhappyjourney.wordpress.com. Her recipe was featured in Martha Stewart's Everyday Food magazine and has been sold at the Downtown Farmers Market and The Tea Grotto. Ekin will offer regular walnut baklava available, as well as specialty flavors such as chocolate/walnuts, almond/craberry and pistachio. Customers also can request regular, whole-wheat or gluten-free filo.
Where • Caputo's on 15th, 1516 S. 1500 East; Salt Lake City
When • Monday through Saturday, 8 a.m. to 7 p.m.; Sunday 8 a.m. to 5 p.m.
Cost • Walnut baklava is $1.50 per piece; $36 for a half tray (24 pieces) or $72 for a full tray (48 pieces); specialty baklava is $1.75 per piece; $42 for half tray or $85 for full tray.
Details • For orders call Caputo's at 801-486-6615; other questions call Ekin at 801-674-7047