This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
The popular food/reality TV show, "The Great Food Truck Race" will be rolling into Salt Lake City this week to film a new episode. According to The Food Network, the trucks will be visiting Salt Lake City on Saturday and Sunday, April 30 and May 1. Fans will have to check websites, Twitter and Facebook to find out where the trucks will be parked.
"The trucks determine their locations once they reach the city on Friday and determine the most effective way to promote/market that location," a spokesperson wrote in an email to The Tribune. "We cannot provide specific information. It's a very underground/viral production."
For those who haven't seen "The Great Food Truck Race," it is hosted by Tyler Florence and is in its second season. Each week the competing food trucks stop in a different city. They have the weekend to strategize and sell food. The teams that sell the most move on to the next city and episode. The losing team drives home. The last truck standing wins $50,000.
Utah chef competes
Todd Leonard, the executive chef at Blue Lemon restaurants and an instructor at Utah Valley University, is one of five professional chefs who will compete for Western Region Chef of the Year. The competition will take place Saturday, April 30, during the American Culinary Federation (ACF) 2011 Western Regional Conference in Scottsdale, Ariz. The winner will advance to the national competition in Dallas in July. At the competition, Leonard will have an hour and 25 minutes to prep, cook and plate a whole bone-in duck. He will be judged on his cooking skills, the taste of his dish and his professionalism. Before opening Blue Lemon in American Fork and Salt Lake City, Leonard worked at The Garden Restaurant and Nauvoo Café in Salt Lake City, Oakridge Country Club in Farmington and the Provo Park Hotel.
Cream cheese contest
Carmell Childs of Provo is one of 16 finalist in the "Real Women of Philadelphia" recipe contest, sponsored by Southern cooking queen Paula Deen and Philadelphia brand cream cheese. For the contest, cooks had to submit a short, creative video of them preparing either an appetizer, side dish, entree or dessert. Childs' recipe for coconut shrimp poppers with chili-mango cream was one of four selected in the appetizer category. (Her recipe accompanies this story.) The four finalists in each category will travel to Savannah, Ga., in June to compete in a live cook-off, with a chance to win $25,000. Category winners also will star in their own cooking videos and contribute to a cookbook.
New logo for Uinta
Uinta Brewing Co. recently unveiled a new logo that depicts a mountain range inside a compass, a nod to the company's appreciation for the outdoors and its sense of adventure and exploration. Uinta's tagline, "Earth, Wind and Beer," will remain unchanged.
Indian food fundraiser
Wednesday, from 4 to 9 p.m. eat at Tandoor Indian Grill, 729 E. 3300 South, in Salt Lake City, and a portion of your bill will be donated to HELP International, which helps fight poverty in Hyderabad, India.
Coconut shrimp poppers with chili mango cream
1 large sweet ripe mango
1 canned pineapple ring
6 ounces whipped cream cheese at room temperature, divided (Philadelphia brand recommended)
3 to 4 tablespoons sweet Thai chili sauce
2 cups medium, raw deveined shrimp
1/3 cup flour
1/2 teaspoon salt
2 large eggs
Zest from 1 lemon
1 cup panko bread crumbs
1 cup of sweetened flaked coconut
4 to 5 cups vegetable oil for deep-frying (enough so oil is 2 inches deep)
Dice mango into chunks. Place mango and pineapple ring in blender and puree until smooth. In a medium bowl, combine 4 ounces of cream cheese and fruit puree. With the mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine. Chill.
Rinse and pat dry shrimp. Pour flour in a deep bowl and season with salt and a few twist of ground pepper. In a separate deep bowl, combine remaining 2 ounces cream cheese, eggs and lemon zest. Mix until incorporated. In a third deep bowl, mix together panko crumbs and coconut.
Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.
In a deep saucepan, heat 2 inches of oil to 350 degrees. Fry shrimp, 4 to 5 at a time, for 30 seconds to one minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango cream.
Servings • 6
Source: Carmell Childs, Provo