This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Learn how to grow, cook and preserve herbs at the Utah State University Botanical Center's class "Having the Thyme of Your Life." Participants will go home with an herb-filled planter and herb-infused oil.
When • Thursday, June 27, 6-8:30 p.m.
Where • USU Botanical Center, 725 S. 50 West, Kaysville
Cost • $29 for USU garden members and $37 for public.
Register • USUBotanicalCenter.org or call 801-593-8969
Learn how to find local farmers, bakers, ranchers, beekeepers, cheese makers and markets. Plus learn how to preserve their good and eat local year-round through this University of Utah Lifelong Learning class.
When • Thursday, June 27, 6-8 p.m. and Saturday, June 29, 9:30 a.m.-12:30 p.m.
Where • University of Utah Annex
Cost • $54
Register • continue.utah.edu/lifelong
Hell's Backbone class
Learn to cook like the chefs from this Boulder destination restaurant. Recipes include the house salad, filet mignon and butterscotch pudding.
When • Friday, June 28, 6-9 p.m.
Where • Viking Cooking School, 2233 S. 300 East, Salt Lake City
Cost • $99
Register • vikingrange.com
The Utah Arts Festival will hold a Big Deal Brunch fundraiser on the last day of the festival..
When • Sunday, June 23, 10:30 a.m.-1 p.m.
Where • Festival Hospitality Patio near City County Building
Cost • $50; includes entrance into the festival, a brunch buffet, a variety of complimentary fresh juices and two adult beverages.
Purchase • uaf.org/bigdeal
Chefs from the Wort Hotel, in Jackson Hole, Wyo., were the winners in this year's "Ultimate Chef Challenge," sponsored by Nicholas and Co. Besides bragging rights, the chefs will now get to host a dinner during Chef Dance at the 2014 Sundance Film Festival. The Iron-Chef style competition, held last week at the South Towne Expo Center in Sandy, also included teams from Montage Deer Valley, Park City; Sundance Resort, Sundance; and La Caille, Sandy. Each team had to use one of three secret ingredients Cremenelli salami, Slide Ridge honey or Utah cheeses that were unveiled just before the competition began. The Wort impressed judges food writers from The Tribune, Salt Lake Magazine and City Weekly with miso-honey-glazed halibut served with a piña colada curry sauce, and caramelized sweet potatoes served with pistachio encrusted lamb.
Farmers market food
What's fresh at the farmers market? This week look for snap peas and green beans, as well as mixed greens, lettuce, arugula, herbs, onions, garlic scapes, radishes, greenhouse vegetables, new potatoes, rhubarb, scallions and strawberries.