222 Makeover
If you've had the opportunity to visit Bistro 222 (222 S. Main, Salt Lake City, 801-456-0347, Bistro-222.com) lately, you've probably noticed some changes in the food and drink there. That's a result of the recent hiring of Brady Gray as its new executive chef. Along with revamped lunch and dinner menus—that include items such as osso buco, coconut milk-fried chicken, roasted red pepper pappardelle, elk carpaccio and more—Bistro 222 also now offers to-go lunches that are perfect for business meetings, mid-afternoon apéritifs, a catering menu and dinners paired with the restaurant's Wine Spectator-designated wine list of more than 150 selections. Most recently, Gray served as executive chef at Ruth's Chris Steak House, and some might remember him from his work at the much-missed (by me, at least) Baci Trattoria.
Meals with Mummies
On Jan. 22 and 23, 7-9 p.m., The Leonardo (209 E. 500 South, Salt Lake City) hosts a pair of Feast of Ancient Worlds dinners in tandem with Mummies of the World: The Exhibition. The feast will be a prix fixe dinner ($75) featuring dishes originating in ancient Egypt, Peru, Hungary, Algeria and the Vanuatu Islands, prepared by Leonardo chef de cuisine Wendell White. In addition, food culture specialist Tahmina Martelly, who teaches the culture of food at the University of Utah, will lead dinner guests through the history and culture behind the feast's dishes. For info and tickets, visit TheLeonardo.org.
Something Fishy at Log Haven
The Utah Division of Wildlife Resources recently awarded Log Haven (6451 E. Millcreek Canyon Road, Salt Lake City, 801-272-8255, Log-Haven.com) restaurant owner Margo Provost with a "good citizen" award and plaque acknowledging the agency's appreciation of her commitment to the restoration of Bonneville cutthroat trout in Mill Creek Canyon. Because Log Haven allowed the treatment of the streams and lake on the property, non-native fish were removed and the native Bonneville cutthroat trout was reintroduced. Provost has said that her restaurant and staff are committed to "nature, nurture and nourishment." (Editor's Note: The author's wife handles special events at Log Haven).
Quote of the week: This recipe is silly. It says to separate eggs, but it doesn't say how far to separate them.
–Gracie Allen
Food Matters 411: tscheffler@cityweekly.net
