- Blue Boar Inn & Restaurant
New Blue Boar Menu
One of my favorite local chefs is Eric May, of Midway’s Blue Boar Inn & Restaurant (1235 Warm Springs Road). His new winter menu looks mighty tempting, indeed. You could kick off dinner, for example, with GruyÃ¨re and Emmental cheese fondue before launching into a delicious-sounding root-vegetable risotto with sauteed jumbo prawns, spiced pork belly and shaved Manchego cheese. There’s also whole, roasted bacon-wrapped trout stuffed with wild-rice pilaf. And, as always, there’s a terrific Sunday brunch with menu items like a yummy Mediterranean omelet with chopped spinach, roasted peppers, Kalamata olives, red onion, prosciutto, artichoke and goat cheese; and my favorite brunch dish: grilled petite steak & eggs with veggies, Lyonnaise potatoes and Béarnaise sauce. Reservations are highly recommended at 888-650-1400. Visit TheBlueBoarInn.com for more information.
Kids & Parents Cook!
Looking for a way to share quality time with the kids this holiday season that doesn’t involve shopping? Wanna get them involved in the kitchen? Cucina Vanina (1844 Fort Union Blvd., Cottonwood Heights) can help. On Monday, Dec. 17, chef/owner Vanina Meystre-Pirollo will host a kids & parents cooking class at Cucina Vanina, beginning at 5:30 p.m. According to Vanina, the class will focus on “good, healthy and tasty food” and will include one main entree and a dessert. The class lasts about 90 minutes and the cost is $45 per adult and $15 per child. For reservations, phone 801-938-9706. Visit CucinaVanina.com for more information.
New Chef On Call
Chef Tom Call has moved from the Trio Restaurant Group to become chef de cuisine for the Grand America Hotel, working under Executive Chef Phillip Yates. A California native, Call interned in Lucca, Italy, following his training and certification from the California Culinary Academy. He’s also worked at a number of San Francisco’s best restaurants (and some of my favorites), including Aqua, One Market and Coi. He’ll now bring his classical training and intimate knowledge of French, Italian and American cuisines to the Grand. For more information, visit GrandAmerica.com.
Quote of the week: Better than any argument is to rise at dawn and pick dew-wet red berries in a cup. —Wendell Berry