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Whole animal butcher shop opens in SLC

Beltex Meats, a new Salt Lake City butcher shop that specializes in whole animal butchery, sells cuts that you won't find in your average grocery store, says owner Philip Grubisa. "We help keep the small farmer and rancher in business because we take an entire animal instead of just asking for the ribeye, filet and New York strip."

A native of Florida, Grubisa attended the Florida Culinary Institute and worked in Alaska and Jackson, Wyo., before moving to Utah to work at Waldorf Astoria in Park City. It's there that he learned the art of butchery and charcuterie. Later he worked at Talisker on Main, spent time at the famed Fatted Calf in Napa, Calif., and trained at the Rocky Mountain Institute of Meat. Most recently, he was executive chef at The Farm restaurant at Canyons Resort.

A self-described "chef at heart," Grubisa says he and his team enjoy taking lesser-known cuts and turning them into pates, rillettes, confit, cured meats and even bone broth. Of course, Beltex also carries favorites, including house-made sausages, hand-cut steaks, chops and roasts.

Where • 511 E. 900 South, Salt Lake City; 801-532-2641

Open • Monday-Saturday, 10 a.m.-6 p.m.

Feast of Ancient Worlds

Dine on the cuisine of ancient Egypt, Peru, Hungary and the Vanuatu Islands, during The Leonardo's "Feast of the Ancient World" dinners, held in conjuction with its "Mummies of the World" exhibit. The educational prix-fixe dinner will be offered on two nights and will be led by culture and food expert Tahmina Martelly. Food will be prepared by The Leonardo's chef de cuisine, Wendell White.

When • Friday and Saturday, Jan. 22-23, 7 p.m.

Where • The Leonardo, 209 E. 500 South, Salt Lake City

Tickets • $75 per person. Participants can get a ticket to the "Mummies of the World" exhibition for an additional $12.50 (or $10 off the regular price).

Details •

Pazazz apples debut in Northern Utah

A new winter apple variety, called Pazazz, is available along the Wasatch Front. A descendant of the popular Honeycrisp, Pazazz has been in development by the Minnesota-based Honeybear Brands for more than seven years. The apple is harvested in October, but its high level of starches allow it to reach peak flavor between December and March, the company says. The apples are being sold at Smith's Food & Drug stores in Salt Lake City, 402 6th Ave. and 455 S. 500 East; Bountiful, 555 S. 200 West; Kaysville, 1372 W. 200 North; Lehi, 1550 E. 3500 North; North Ogden, 2434 N. 900 East; Park City, 1725 W. Uinta Way; and West Jordan, 5710 W. 7800 South.

Neighborhood restaurant recipe contest

Chefs, cooks and owners of Utah's independently owned restaurants are encouraged to enter a recipe in the 2nd annual Neighborhood to Nation Recipe Contest, sponsored by General Mills Foodservice. The contest is open to foodservice operators, chefs and line cooks who develop and prepare recipes for menu items served at independent restaurants. The grand prize is $40,000 as well as a $10,000 donation for a local charity. First and second place get $15,000, and $10,000, respectively. All three finalists will travel to General Mills' headquarters in Minneapolis on June 21-22 to meet with celebrity chef Amanda Freitag. Deadline to enter is Feb. 29. Official rules are available online at Recipes must include one General Mills product and will be judged based on taste, appearance, creativity and foodservice viability.