Glamping Culinary Adventures
A new glamping (glamour camping) destination has opened at Bear Lake called Conestoga Ranch. The luxurious site is equipped with a full-service restaurant—Campfire Grill—and will host Campfire Culinary Adventures the weekend of Sept. 18-20 with a chef and sommelier from the Park City Culinary Institute. The hands-on cooking seminars are family-friendly, and will utilize the Campfire Grill's demonstration-style kitchen, wood-burning oven and outdoor fire pits. Attendees will learn to cook wood-fired artisan pizza, trout en papillote with potatoes, skillet s'mores and more. There's also a dinner in the Grand Tent including a wine seminar. Hey, that's my style of camping! Phone 844-464-5267 or visit ConestogaRanch.com for reservations.
SuAn Chow—owner of one of Utah's pioneering food trucks, the Chow Truck—recently turned me on to a cool new food truck scene. Local foodies Shelly and Mark Olsen have opened the Soho Food Truck Park at 4747 S. Holladay Blvd. The Olsens had a vacant lot and wanted to give back to the food community by creating a food-truck park, so they did exactly that. According to Chow, the lot has seven stalls, with electrical power to each one, plus seating for 100 people with tables, benches, umbrellas and bistro lights. They plan to run the park throughout the year, using heaters in winter. The Soho Food Truck Park is open Monday through Saturday, from 5-10 p.m. Facebook.com/SohoFoodPark
Samba Till You Drop
Saturday, Sept. 12, from 1-7 p.m., Tucanos Brazilian Grill will co-sponsor the 2015 Utah Brazilian Festival. And, no, it's not about waxing. In addition to Brazilian food and drink, the free event held at The Gateway will include a samba parade, samba lessons, Sambo Fogo drummers and fire dancers, a capoeira (Brazilian marshal art) demonstration, Brazilian music and more. It'll be a day filled with South American flavors, so come enjoy the fun. Visit UtahBrazilianFestival.com for more details.
Quote of the week: So long as you have food in your mouth, you have solved all questions for the time being. —Franz Kafka