This is an archived article that was published on sltrib.com in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
It's a unique location for a restaurant: the top floor of a hospital.
But through the years, The Point Restaurant at Salt Lake City's Huntsman Cancer Institute has become a welcome dining spot for hospital staff, patients and their families. The public also is welcome.
The menu includes simple, affordable breakfast and lunch fare: pancakes, eggs, salads, sandwiches and soups, such as this tomato basil bisque, requested by Yvonne Jenkin.
Besides comfort food, the Point also offers one of the best views of the Salt Lake Valley.
Requests » Mark Lawless would like the recipe for The Old Spaghetti Factory's chicken liver sauce. Once a regular selection on the menu, it was removed several years ago. "I have been searching for this sauce, or one like it, for years, but have not found anything close."
Myrna Jensen would like a recipe for cherry divinity rolled in chocolate and almonds, similar to the one sold at the old ZCMI candy counter.
Cheri Groesbeck wants a soft licorice recipe, similar in texture to taffy. It was a treat that a cook from Holladay shared with her years ago.
Sally Beesley would like the lasagna recipe served at Max Mercier's Le Parisien restaurant.
Paula Graham wants the ZCMI raisin-filled cookies with coconut. "It wasn't the traditional raisin-filled cookie, but deliciously different," she wrote.
Marlene Hjorth would like more Bratten's Seafood Restaurant recipes. Do readers have anything besides the halibut au gratin and chowder?
Jaynann Johnson is searching for two recipes: trail bars, similar to what is served at Great Harvest Bread stores; and pretzels just like those Pretzel Makers offers.
Paul Hart would like a recipe for moo goo gai pan, similar to what is served at the Chin-Wah restaurant in Sandy.
Send requests to kathys@sltrib.com or Kathy Stephenson, c/o The Tribune, 90 S. 400 West, Ste. 700, Salt Lake City, UT 84101.
» 1/2 cup (1 stick) salted butter
» 2 celery stalks, finely diced
» 1 yellow onion, finely diced
» 4 tablespoons all-purpose flour
» 1 tablespoon fresh minced garlic
» 2 (16-ounce) cans fire-roasted diced tomatoes
» 2 (16-ounce) cans tomato puree
» 1 (16-ounce) can beef broth*
» 1/2 cup heavy whipping cream**
» 1 bay leaf
» 1 tablespoon dried basil
» Salt and pepper to taste
» 2 tablespoons chopped fresh basil
» Grated Asiago cheese for garnish, optional
In a large 11/2-gallon stock pot over medium heat, melt butter. Add celery and onion. Sauté vegetables until both are transparent and soft. Sprinkle flour, 1 tablespoon at a time, over vegetables and butter, stirring thoroughly with a large spoon after each addition until a paste (roux) forms. Stir in the garlic, tomatoes and tomato puree. Slowly stir in beef stock. Add heavy whipping cream. The soup should be a rose color. Add bay leaf and dried basil. Simmer on low for about 1 hour.
Just before serving, remove bay leaf and season with salt and pepper to taste. Garnish with fresh basil. Ladle into bowls and serve with Asiago cheese, if using.
*Chicken or vegetable broth can be used as a substitute.
** Non-dairy creamer can be substituted.
Servings » 1 gallon
Source » Chef Brandon Howard, The Point Huntsman Cancer Institute