Over the past 15 years or so, one of the most talented and creative chefs on Utah's food scene, in my opinion, was John Murcko. Michigan-born Murcko began working in Bill White Restaurant Group kitchens such as Grappa, Chimayo, Ghidotti's and Wahso after his car broke down and he became stranded in Park City. Eventually, he would take over the kitchens at Talisker's Tuhaye Table Café and then Talisker on Main, before winding up in charge of the formidable Canyons Resort restaurant The Farm. Losing Murcko's talents to Idaho's Sun Valley Resort a few years ago bummed me out. But I'm thrilled to be able to announce his return to Utah. He's back, and he's opening a new Park City restaurant called Firewood. It'll be in the former Cisero's location on Main Street, where he and his team are currently gutting the place. Firewood is slated to open in December and will feature—you guessed it—open-flame cooking. Murcko is installing a crazy badass Grillworks Inc. oven in the kitchen; they run about $25,000. Open-flame cooking has long been a passion of his. Welcome back, Murcko!
Anyone looking to learn the art of pie-making would be smart to turn to Amanda Anderson, owner of Sprinkle & Dash (SprinkleDash.com), which specializes in cakes and catering for special events. Anderson even spent time working in a Parisian bakery. On Wednesday, Oct. 12, from 6:30-8:30 p.m., Harmons City Creek (135 E. 100 South) and Craft Lake City host the Autumnal Pie Workshop. During the hands-on event, participants learn to bake two full-size holiday pies to take home and enjoy with friends and family. Pie-maker wannabes of all skillsets are invited. There's a $50 fee for the workshop (which includes one fruit-filled pie and one cream-filled pie), and pre-registration is required. Reserve your spot at CraftLakeCity.com/Workshops.
Mendocino at Silver Fork
Silver Fork Lodge hosts a wine-pairing dinner with Mendocino Wine Co. on Wednesday, Oct. 26 at 6:30 p.m. The cost is $55 per person and reservations can be made by calling 801-533-9977.
Quote of the week: "Nothing helps scenery like ham and eggs."
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