Food briefs: Vote for a Utahn's patriotic ice cream flavor, visit Bayleaf before it closes, or try pop-up dining

This is an archived article that was published on in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

A Herriman resident who proposed a red, white and blue ice cream to honor the U.S. military is one of 10 national finalist in Baskin-Robbins "Next Favorite Flavor Contest." Heather Gayler's flavor is called "Thank You Troops" and is made with vanilla ice cream mixed with blueberries, cherries and strawberries. Gayler wrote in her contest application that the flavor is dedicated to her grandfather, a World War II veteran, who would "always order vanilla with strawberry or cherry." Utahns can help Gayler win the contest by voting at Deadline is Thursday, Jan. 17. The winning ice cream will be a Flavor of the Month later this year. Its creator also will receive a trip for two to Los Angeles to meet members of the Baskin-Robbins culinary team and spend a day helping to bring their virtual flavor to life.

Apply for a food grant

Slow Food Utah is now accepting applications for its micro-grant program, designed to help small-scale food growers and producers with projects. In the past the money has help fund school gardens, the building of a goat barn, purchase of a tractor, seeds and greenhouse supplies and new baby piglets. Any individual, small business, or nonprofit committed to following Slow Food International principles can apply. For more details or to download the application, visit

Bayleaf closing

Sunday, Jan. 20, is the last day to get chicken and waffles, or anything else, at Bayleaf Bar and Grub, at 159 S. Main St., in Salt Lake City. The owners will be closing the 4-year-old downtown restaurant to open a new bar in Sugar House called Campfire Lounge. "We will not have chicken 'n waffles but we will have a wide selection of beer, great cocktails and wine," owners posted on Facebook.

Zy serves chicken and waffles

Last week, we told Tribune readers about the trend of local restaurants serving chicken and waffles. One restaurant that we missed was Zy Food Wine and Cheese, at 268 South State St. The downtown restaurant serves the dish for brunch, and teh plate includes buttermilk-fried chicken and a sweet-potato waffle with bourbon butter and maple syrup for $11.

Sunday prime rib

Fleming's Prime Steak House is offering a Sunday prime rib dinner for $29.95. The three-course meal includes salad, prime rib with sauces, a choice of one side and a dessert.

Where • Fleming's Prime Steakhouse and Wine Bar, 20 S. 400 West (The Gateway), Salt Lake City; 801-355-3704

When • Sundays from 5 to 9 p.m. through Feb. 10

Cost • $29.95, does not include tax, tip or alcoholic beverages

Pop up dining

Utah chefs Katie Weinner and Mike Burtis have scheduled two special dinners next week to introduce Utahns to SLC POP, a new culinary business that hosts private, multi-course dining experiences at homes, businesses, coffee shops or gardens. Each night, 12 people will enjoy a 10-course "modernist chef" meal at Salt Lake City's Nata Gallery. Earlier this year, Weinner and Burtis successful collected more than $5,000 through Kickstarter, to remodel the downtown gallery.

When • Friday and Saturday, Jan. 25-26. Seating available at 7 p.m., 7:15 p.m. and 7:30 p.m.

Where • Nata Gallery, 29 E. 400 South; Salt Lake City

Cost • $75 per person, includes tax but not tip.

Details •

Hands-on sushi class

Learn how to make sushi during one of the two hands-on classes being taught this month by Utah chef Jonas Otsuji. Get lessons on hand rolls, inside out rolls and fat rolls. The menu includes spicy tuna, salmon, shrimp tempura and broiled eel rolls.

When • Tuesday, Jan. 22 or Jan. 29, 6:30-8:30 p.m.

Where • Ferguson Kitchen, 2565 S. 300 West South, Salt Lake

Cost • $49; register at

Hellenic Cuisine Academy

A series of cooking demonstrations, sponsored by The Hellenic Cultural Association in Salt Lake City, kicks off in January with a presentation on Sri Lankan cuisine taught by Kamarni Gunasekera. The class will last about 60 minutes and includes a tasting.

When • Thursday, Jan. 24, 7 p.m.

Where • Hellenic Memorial Building, 279 S. 300 West, Salt Lake City, adjacent to Holy Trinty Cathedral.

Cost • $35 per class. Mail checks addressed to the Hellenic Cuisine Academy, in care of: Victoria Peters, 4476 S. Manor Ridge Place, Salt Lake City, UT 84124

Info • Other classes in the monthly series include: Feb. 20, foods from the island of Crete; March 5, St. Patrick's Day party; and April 7, 4 p.m. Greek techniques.