March 17, 2010

Dining

Food Splash

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On the Table

Join the conversation with Dining Editor Mary Brown Malouf
Best St. Paddy's option for the eating o' the green

Best St. Paddy's option for the eating o' the green

Remember, St. Patrick was actually a Roman, anyway. So Veni, Vidi, Verde makes sense   Read more »

Posted 03/17/10 @ 06:07 PM

My Taste of Honey Today

My Taste of Honey Today

Mary has a honey tasting, then meets the bees, live and in many tiny buzzing persons.   Read more »

Posted 03/17/10 @ 04:47 PM

Don't dip and drive

Don't dip and drive

Our food editor at large has some thoughts about ketchup   Read more »

Posted 03/17/10 @ 11:54 AM

Entertaining

Cuckoo for Coconut

Cuckoo for Coconut

Let the frivolous taste of this tropical nut liven up your midwinter treats

Pumpkin Eaters

Pumpkin Eaters

Thinking outside the pie.

In the red

In the red

They call it “gravy” back East. But all over the country, including Utah, marinara—tomato sauce—is the basis of Italian-American cuisine.

Cuisine

My Blue Heaven

My Blue Heaven

A dessert to die for at Faustina

Kitchen Maverick

Kitchen Maverick

A Certified Executive Chef whose dining room happens to be EnergySolutions Arena, Tom Satterfield is responsible for feeding 15 to 17 thousand people each home Jazz game.

2009 Dining Awards

2009 Dining Awards

The Art of Dining

Calendar

March 2010

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Dining Reviews

Vinto

Vinto

The All-American Pizza

Toasters

Toasters

Made before your very eyes

Forage Restaurant

Forage Restaurant

Dinner at Forage Restaurant is a one-of-a-kind dining experience

New Sweetie

New Sweetie

Xagave is sweeter than sugar and made in Utah

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Cheap Eats

Ab's Drive-In

Ab's Drive-In

CUISINE ›› Burgers WHAT WE LOVE ›› The Fat Boy burger, chili cheese fries