A generous salute to Rico Brand and Frida Bistro is in order. At November’s Dia de los Muertos party, the fundraiser for the Utah Food Bank raised $5,671 and 2,812 pounds of donated food, more than double 2009’s total donation. The food and dollars raised by Rico and Frida is the equivalent of 22,500 meals. “That amount of food could feed 20 people three meals a day for an entire year,” said Jessica Pugh at the Utah Food Bank. Rico Brand and Frida Bistro owner Jorge Fierro commented, “It makes us proud to celebrate Mexican heritage and know that we are helping those in need at the same time. These are the opportunities that make America great, and show what a giving and tight-knit local community we live in.”
Madrid on the Move
I recently learned that Café Madrid is celebrating its last holiday season at its current location (2080 E. 3900 South). After the beginning of the New Year, the restaurant will be relocating to a location still to be announced. So, this is your last opportunity to book a holiday party or enjoy a dinner in the cozy confines of this small gem of a restaurant. For reservations, phone 801-273-0837.
Recently, Stein Eriksen Lodge took over the management of The Chateaux at Silver Lake in Deer Valley, including the restaurant there, formerly Bistro Toujours. In its place—open on Dec. 1—is Cena Ristorante & Lounge, featuring a unique blend of Italian cuisine in a family-friendly atmosphere, serving breakfast, lunch and dinner. Zane Holmquist, director of food and beverage and executive chef of Stein Eriksen Lodge’s renowned Glitretind Restaurant, along with Cena’s executive chef Chris Wellmon, will oversee Cena’s menu offerings. Sample menu items include antipasti and crostini appetizers, house-made pastas, flat-bread pizzas from a wood-burning oven, Italian-style meatballs and entrees such as butternut-squash raviolis. Prices range from $6-$11 for appetizers, $9-$11 for pizzas and $14-$22 for pasta and entrees—inexpensive for Deer Valley. For reservations, call 435-940-2200.
Quote of the week: I can’t cook. I use a smoke alarm as a timer. —Carol Suskind