Stein's Chef on Today
Zane Holmquist, the longtime executive chef at Stein Eriksen Lodge (SteinLodge.com), made his fourth consecutive holiday season appearance NBC's Today Christmas Day morning show. In the past, Holmquist has mostly cooked up holiday specialties such as Stein's famous Norwegian potato and bacon pancake. For this year's appearance, however, Holmquist chose to focus on four festive holiday drinks from the lodge's award-winning Glitretind restaurant. The luscious libations prepared on the Today set included a Sparkling Pear Tree Champagne, a Turtle Hot Chocolate Float, a Hot Lemon Toddy and a Hot White Chocolate Delight. "I have loved every opportunity I've had to be a guest on Today," Holmquist says. "It's such an honor to be welcomed back each year and a great experience to share a portion of Stein Eriksen Lodge with millions of viewers."
Boulevard Bummer
Although I've written about restaurants and the food industry for more than 20 years, it's still mostly a mystery to me why some die and others survive. To wit, Boulevard Bistro in Foothill Village has closed, despite its terrific food, drink, service and atmosphere—all offered at economical prices. What was not to love? The good news is that the Boulevard staff has been dispersed to positions at Toscano (11450 S. State, Draper), and to Bistro 222 and Caffe 222 (222 S. Main, Salt Lake City). All Boulevard Bistro gift certificates and coupons will be honored at the aforementioned locations. Bistro 222 also offers validated parking attached to the restaurant.
Vinto Out; Handle In
Another restaurant I hate to see go is Vinto, which recently shuttered its Salt Lake City location. Vinto Park City remains open, however. While I mourn the loss of Vinto—as I do all restaurants that don't make it—I look forward to the new occupants of the space at 418 E. 200 South. The folks at Park City's Handle restaurant (HandleParkCity.com) are planning to open Handle in Salt Lake City sometime in February. Stay tuned for updates.
Quote of the week: Anyhow, the hole in the doughnut is at least digestible.
—H.L. Mencken
Food Matters 411: teds@xmission.com