Brick Oven Pizza in Layton, Bambara Cooking Demo, Pumpkin Pies | Wine | Salt Lake City | Salt Lake City Weekly
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Eat & Drink » Wine

Brick Oven Pizza in Layton, Bambara Cooking Demo, Pumpkin Pies



Brick Oven in Layton
Longtime fans of Provo, Orem and St. George’s Brick Oven pizza restaurants—the Provo store has been in business since 1956—will be happy to learn that Brick Oven is now open in Layton, at the location formerly occupied by Tony Roma’s. Brick Oven specializes in regular and deep-dish pizzas cooked in, not surprisingly, brick ovens, along with calzones, sandwiches, pasta, salads, fresh-baked breads and Brick Oven root beer, made in-house. The new Layton Brick Oven location is at 1508 N. Woodland Park Drive. Phone 801-416-8555 or visit

Bambara Cooking Demo
The next installment in the series of quarterly cooking demonstrations, “Discover, Gather, Cook” will be held at Bambara restaurant on Saturday, Nov. 20, from 1-4 p.m. The class, demonstration and lunch will turn the spotlight on Thanksgiving favorites. “I’m very excited to continue these quarterly cooking classes so I can share my passion for the bounty of autumn,” says chef Nathan Powers. “I plan to explore some heartier dishes now that our cold weather is here. My focus will be on the upcoming Thanksgiving holiday. I will prepare game birds in a Thanksgiving-type mood as opposed to the traditional turkey. I look forward to sharing tips, techniques and recipes.” The cost for the class is $55 each, of which $5 will go to Water for Wildlife. The cost does not include tax, alcoholic beverages or gratuity. RSVP for the class by calling 801-363-5454. Classes are in the form of live demonstrations from Bambara’s exhibition kitchen and include a hearty late lunch.

Got Pie?
Gastronomy’s Market Street Fish Markets are offering customers fresh-baked pumpkin pies until Thanksgiving for a mere $6.99 (regularly $10.99). Get your order in early to avoid the last-minute rush.

Quote of the week: Sure, sure I heard of grits. I just actually never seen a grit before. —Joe Pesci, My Cousin Vinnie

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