Salt Lake Magazine for the Road2014-11-21T17:56:13+00:00Jaime Winston/blog/author/jaime/<p class="p1">As you prep for the weekend, here are <a href="/blog/tag/five-for-the-road/">five things</a> to eat, see and do.</p> <p class="p2"><strong>On the Table:</strong> <a href="/blog/2014/11/21/born-in-november-get-a-free-dessert-at-zest-kitchen-bar/">Born in November? Get a free dessert at Zest Kitchen &amp; Bar</a></p> <p class="p2"><img alt="" height="327" src="/site_media/uploads/November%202014/zestbirthday.jpg" width="490"></p> <p class="p1">And happy birthday from us at the mag!</p> <p class="p2"><strong>Outdoors:</strong> <a href="/blog/2014/11/21/winters-grand-opening/">Winter’s Grand Opening</a></p> <p class="p2"><img alt="" height="368" src="/site_media/uploads/November%202014/michaeli-snowshot.jpg" width="490"></p> <p class="p3">Snow is falling and the lifts are finally running again at Utah’s biggest resorts.</p> <p class="p2"><strong>A&amp;E</strong>: <a href="/blog/2014/11/21/art-a-utah-enlightenment/">A Utah Enlightenment</a></p> <p class="p2"><img alt="" height="368" src="/site_media/uploads/November%202014/skyler_chubak_chalk_art.jpg" width="490"></p> <p class="p2">A look at some of the artists leading Utah’s cultural transformation</p> <p class="p1"><strong>On the Table:</strong> <a href="/blog/2014/11/17/enjoy-a-delicious-stress-free-thanksgiving-dinner/">Enjoy a delicious stress-free Thanksgiving dinner</a></p> <p class="p1"><img alt="" height="339" src="/site_media/uploads/November%202014/bigturkey.jpg" width="490"></p> <p class="p1">Get out of the kitchen this Thanksgiving, and let the pros treat you to a gourmet holiday meal.</p> <p class="p1"><strong>Giveaway: </strong><a href="/blog/2014/11/04/ladies-and-gentlemen-movember/">Free haircut for Movember</a></p> <p class="p1"><img alt="" height="327" src="/site_media/uploads/November%202014/movember2.jpg" width="490"></p> <p class="p4">For the entire month of November, you can show us your mustache on <a href="">Instagram</a> for a chance to win a free haircut at Salon MC.</p>Born in November? Get a free dessert at Zest Kitchen &amp; Bar2014-11-21T16:45:02+00:00Salt Lake magazine/blog/author/webintern/<p><img alt="" height="326" src="/site_media/uploads/November%202014/zestbirthday.jpg" width="490"></p> <p><em>Photo courtesy of Zest Kitchen &amp; Bar</em></p> <p>If you were born in November, like I was, our birthday month just got a little better.</p> <p><a href="">Zest Kitchen &amp; Bar</a> wants to buy us a piece of birthday cake. Just show them the above image (and your ID for proof), and you'll be the proud owner of a free slice of salted caramel chocolate hazelnut torte. Or chocolate beet cake with avocado mousse. Or carrot cake with cream cheese frosting...</p> <p>Go for the cake, but stay for Zest's unique <a href="">menu</a> offering vegetarian, vegan and gluten-free items, plus inventive cocktails and a cool space that doesn't close at 9 p.m. for once. You must be at least 21 to get in.</p> <p>Also coming up in November is Thanksgiving, and Zest wants to help out with that meal, too. Check out their <a href="">holiday menu</a> for a list of healthy sides you can purchase for your Turkey Day spread and pass off as your own proficient cooking.</p>Winter&#39;s Grand Opening2014-11-21T16:23:44+00:00Salt Lake magazine/blog/author/webintern/<p><img alt="" height="368" src="/site_media/uploads/November%202014/michaeli-snowshot.jpg" width="490"><br><em>Image by MichaEli via <a href="" target="_blank">Flickr</a> </em></p> <p>Last spring you convinced yourself you were excited for warmer weather. For morning bike rides, weekend hikes and midweek climbs. It was the most nefarious of lies because it was partly true. You could feel winter waning, so you traded slush and rock gouges for dirt and sunshine. It was a decent trade and you came out ahead, but your heart always longed for winter’s cool embrace. That’s why you attended countless ski and snowboard movie premiers, why you listlessly circuited ski swaps for no apparent reason, and why you bought a $1,000 season pass that formerly cost you $99.</p> <p>It’s also why today is more exciting than Christmas—you’ll wash away the lie of summer with every turn this weekend. Because this weekend nearly every major resort within a stones throw of Salt Lake will finally open. That means it’s time to dust off your rock planks and shred the muddy buddy mix.</p> <p>The snow won’t be great (<em>SPOILER:</em> it’ll be bad), but your legs couldn’t cope if it was. Just appreciate the fact that you’re back on the slopes as you wobble down manmade trails pockmarked with brush and stone. You’ll grow alongside the snow totals, and soon you’ll bathe in powder up to your chest.</p> <p><span style="">When that time comes, look back fondly on today, the day our hearts told us the 2015 ski season would be the best ever.</span></p> <p>Let’s hope we’re right.</p> <p>For resort information visit <a href=""></a></p>Art: A Utah Enlightenment2014-11-21T09:23:13+00:00Salt Lake magazine/blog/author/webintern/<p><span>An exciting surge of art and creative expression has begun in Utah, reflecting a state in cultural transformation. The state's artists are also commenting on the power and fragility of our land and the surge of technology.</span></p> <p>Utah's best creative minds are demonstrating how art can stimulate social and cultural awareness and even change. It is the formative phase of a Utah Enlightenment and is garnering attention nationwide.</p> <p>The pace of activity is accelerating. In literature, Braden Hepner’s widely acclaimed debut novel, <em><a href="">Pale Harvest</a></em> (Torrey House Press) is set in the heart of Utah where a family dairy farm’s future is as vulnerable as ever. He renders poetically the main character’s austere realism about the prospects of continuing as a farmer and the sincere roots of his Mormon faith.</p> <p>Meanwhile, a group based in Utah and Oregon are about to publish in book form the complete issues of a zine created by the late Blake Donner. <a href="">The Fifth Goal</a> documented freight-train graffiti—the chalk drawings and texts created by hobos and train-hoppers in Utah.</p> <p><img alt="" height="600" src="/site_media/uploads/November%202014/blake_donner,_'the_fifth_goal,__(1980-2005).jpg" width="447"><br><em>Blake Donner</em></p> <p>This fall, the SLC-based Otis Nebula Press released <a href="">Make Me</a>, a book-length anthology of poems by Vassar College professor Jean Kane, selected as the winner of the publisher’s inaugural poetry prize. <a href="">Plan-B Theatre’s</a> The Lab acts as an R&amp;D incubator of sorts for new plays by Utah playwrights (six women and four men). Six of the company’s seven new plays this season were part of The Lab.</p> <p>For several Utah filmmakers, acceptance has become a dominant theme. More than 1.4 million views have been tallied for Torben Bernhard’s award-winning <a href="">‘Transmormon,’</a> a story about unconditional, affirmative love in the family and spiritual acceptance within the Mormon faith for a Utah woman just days before she leaves for her sexual reassignment surgery. Two new <a href="">PitchNic short films</a> by Spy Hop Production’s students dealt with acceptance in different ways. The short documentary ‘Return with Honor’ focuses on the stigma surrounding young Mormon missionaries who return early because of mental health issues including social and personal anxiety. The second is ‘Cream Puff,’ a consistently funny life-affirming story about a gay high school senior who, for the second time in his life, confronts the coming out process but this time at his new school in Utah.</p> <p>Likewise, many independent Utah musicians see value in every type of musical approach, idiom, technique and genre. <a href="">Troy Lennerd,</a> an independent composer who also is a classical and jazz guitarist, instructor and music engraver, most recently was commissioned to write new works for string quartet and a solo instrument of his choice, courtesy of a private patron from the East Coast who has chosen to remain anonymous.</p> <p>Essentially a laptop orchestra with an occasional acoustic instrument, the <a href="">Salt Lake Electric Ensemble</a> will collaborate with the <a href="">Ririe-Woodbury Dance Company</a> in a new dance work for the spring. This will include the group’s performance of Terry Riley’s pioneering minimalist work ‘In C,’ considered by critics as not only the most definitive interpretation since the work’s premiere in 1964 but also among the most imaginative explorations of the musical potential of experimental ambient, rock, and electronic music.</p> <p>Visual artists demonstrate vivid, independent identities in their work. <a href="">Sergiusz Wiaderny,</a> inspired by Utah natural wonders such as rock formations and trickling emerald water pools in Zion National Park, creates the most unusual abstract art. He applies specifically calibrated amounts of color paint on flat, wet surfaces and then relies on natural physical properties to work their magic, moving the paints around for a few seconds, all while snapping hundreds of images to capture the ideal exposure time.</p> <p><a href="">Skyler Chubak,</a> who has studied with some of the world’s best known calligraphy artists, also has created memorable calligraphy pieces—even as they are intended to be temporary works—with white chalk.</p> <p><img alt="" height="368" src="/site_media/uploads/November%202014/skyler_chubak_chalk_art.jpg" width="490"><br><em>Artwork by <a href="">Skyler Chubak</a></em></p> <p>Meanwhile self-taught pop-culture artist <a href="">Robin Banks</a> tempers the whimsical aspects of his camp, kitsch, comics art with well-articulated messages and themes challenging the prevailing perceptions about so-called traditional gender roles, contemporary issues about identity and privacy, and Utah’s sociocultural influences deriving from Mormonism.</p> <p>Art can transform people even when they do not have to march on the streets or organize a political rally. One lesson from the budding Utah Enlightenment is that artists are giving their audiences new experiences to appreciate the state’s beauty and the pioneer’s spirit.</p>Fashion Friday: Tis’ the Season to Give2014-11-21T06:00:00+00:00Emi Clarke/blog/author/Emi/<p>The gift-giving season is just around the corner, which means that it’s time to start thinking about getting the perfect gift for the one’s you love.</p> <p>Every year we feel like holiday shopping seems to sneak up on us, so this year we ought to prepare to start shopping now (after all, we don’t want to miss out on all of the good stuff). Holiday shopping can certainly be overwhelming, so creating a wish list of items that will strike the fancy of your recipients makes things a little simpler. Here are a few ideas to get you started: </p> <p> </p> <p>Him &amp; Her:</p> <p><img alt="" height="303" src="/site_media/uploads/November%202014/strippedwoolblanketp.jpg" width="400"></p> <p>Striped Wool Blanket| <a href="" target="_blank">Coyuchi </a></p> <p><img alt="" height="303" src="/site_media/uploads/November%202014/wafflerobegroupp.jpg" width="400"></p> <p>Unisex Waffle Robe |<a href="" target="_blank"> Coyuchi </a></p> <p>For Her:</p> <p><img alt="" height="446" src="/site_media/uploads/November%202014/bootsher.jpg" width="400"></p> <p>Blayre II Boot | <a href=";cgid=women-boots" target="_blank">UGG Australia </a></p> <p><img alt="" height="599" src="/site_media/uploads/November%202014/furher.jpeg" width="400"></p> <p>Faux- Fur Earmuffs | <a href="" target="_blank">Anthropologie </a></p> <p> </p> <p>The Host:</p> <p><img alt="" height="523" src="/site_media/uploads/November%202014/candle.jpeg" width="349"></p> <p>Mercury Moonglow Candle | <a href="" target="_blank">Anthropologie </a></p> <p><img alt="" height="300" src="/site_media/uploads/November%202014/396victoffee.jpg" width="300"></p> <p>Victoria Toffee | <a href="" target="_blank">See’s Candies </a></p>Prepare Perfect Pies at the Salt Lake Culinary Center2014-11-20T17:10:29+00:00Salt Lake magazine/blog/author/webintern/<p><span>What's a holiday gathering without a pie or two... or three?</span></p> <p><span>Pie Day is the day before Thanksgiving when friends and family gather to make delicious pies for their holiday feasts. Amy Christensen, chief instructor at the <a href="">Salt Lake Culinary Center</a>, has been celebrating Pie Day for over 30 years, and she's bringing the tasty tradition to the center.</span></p> <p><span><img alt="" height="408" src="/site_media/uploads/November%202014/pieday.jpg" width="490"></span></p> <p>The open-house style class is fun and informative; students can choose from seven varieties of pie, and will make and take home whole pies for their holiday celebrations. <span style="">Pricing for this special event is based on the number of pies each guest would like to prepare; two pies - $55, 3 pies- $70; 4 pies - $90.00 </span><span style="">Reservations are required so be sure to register </span><a href="" style="">here</a><span style=""> and </span><span style="">specify how many and what type(s) of pie you'd like to make. </span></p> <p><span style="">For more information call 801-464-0113. </span></p> <p><span style="">When: Wednesday, Nov. 26, 11 a.m.–3 p.m.</span></p> <p>Where: Salt Lake Culinary Center, 2233 S. 300 East, SLC</p>Local Business Spotlight: The State Room2014-11-20T16:56:48+00:00Salt Lake magazine/blog/author/webintern/<p><img alt="" height="363" src="/site_media/uploads/November%202014/thestateroom.jpg" width="488"></p> <p><em>Photo courtesy of The State Room</em></p> <p>In the five years since Darin Piccoli and Chris Mautz opened <a href="">The State Room</a>, they've transformed the former children's theater into a haven for rockers and bluegrass fans, regulars and first-timers, travelers and locals—a diverse and music-obsessed audience that harkens back to the Zephyr Club days.</p> <p>Whether you've never heard of the Zephyr Club or you're still in official mourning over its demise, you'll appreciate what The State Room is doing for Salt Lake's music scene. “We're trying to create what happens in bigger cities, where people can come downtown and have a little stay-cation, and walk less than two blocks to the hotel or to dinner [from the show],” Piccoli says.</p> <p>As part of The State Room's music takeover, their New Year's Eve event is on its way to becoming a mainstay in Salt Lake. <a href="" style="">Elephant Revival</a><span style="">—a banjo-playing environmentalist band from Colorado—played two New Year's Eve shows at The State Room last year, and the owners want to make this a tradition.</span></p> <p><img alt="" height="324" src="/site_media/uploads/November%202014/thestateroom1.jpg" width="490"></p> <p>Elephant Revival will play both Dec. 30 and 31, and for some lucky few, the New Year's event will become more than a concert. VIP packages include dinner with the band, early entry to the venue, free tickets to both shows or two nights at the <a href="">Red Lion</a>. </p> <p>Tickets are available on The State Room's <a href="">website</a> (scroll to the bottom of the main page).</p> <p>If you're a music lover, you're guaranteed a good time, VIP package or not. “We'll have a New Year's toast,” Piccoli says, “and Chris and I will get on the stage and make a fool of ourselves and have a raffle for prizes.” Camped out in the pew seats or standing on the dance floor, there's plenty of room in the 300-seat, intimate space for you to welcome 2015 in good-music style.</p>Mary&#39;s Recipe: Pumpkin sage risotto with wild mushrooms2014-11-20T14:41:26+00:00Mary Brown Malouf/blog/author/mary/<p>Pumpkins can be used for more than just the traditional pie.</p> <p><strong>PUMPKIN SAGE RISOTTO WITH WILD MUSHROOMS</strong></p> <p><img alt="" height="735" src="/site_media/uploads/November%202014/risotto.jpg" width="490"></p> <p class="p1"><strong>Ingredients</strong></p> <p class="p1">1 small pie pumpkin (also known as sugar pumpkin)<br><span style="">4 cups chicken stock<br></span><span style="">2 tablespoons butter<br></span><span style="">2 tablespoon olive oil<br></span><span style="">1 shallot, finely chopped<br></span><span style="">1 cup Arborio rice<br></span>1⁄2<span style=""> </span><span style="">cup dry white wine plus 1 </span><span style="">tablespoon for mushrooms<br></span><span style="">1 scallion, thinly sliced<br></span><span style="">1 tablespoon fresh sage, chopped<br></span>1⁄4<span style=""> </span><span style="">cup Parmesan cheese, </span><span style="">freshly grated<br></span><span style="">Salt and ground pepper to taste<br></span><span style="">8 ounces wild mushrooms, sliced</span></p> <p class="p1"><strong>Garnish</strong></p> <p class="p2"><strong></strong>3 <span style="">tablespoons toasted pumpkin </span><span style="">seeds<br></span><span style="">Parmesan shavings</span></p> <p class="p2"><strong><span style="">Instructions</span></strong></p> <p class="p2">Heat oven to 400 degrees. Cut pumpkin in half, scrape out seeds and place cut-side down on baking sheet lined with lightly oiled parchment paper. Bake until soft, about 30 minutes. Allow pumpkin to cool. Scrape pumpkin from skin, mash pumpkin and discard the skin. Set pumpkin aside.</p> <p class="p3">Heat chicken stock in saucepan until barely simmering. In a large saute pan, melt 1 tablespoon each of butter and olive oil over medium-low heat. Add shallot and sauté until soft. Add rice, increase heat to medium, and cook, stirring constantly, for about 1 minute. Add 1⁄2 cup wine and cook, stirring, until wine is nearly absorbed. Add chicken stock, about 1⁄2 cup at a time, cooking and stirring after each addition until stock is nearly absorbed. When 2 cups of stock has been added, add pumpkin (you should have about 1-–1 1⁄2 cups mashed pumpkin). Add remaining stock 1⁄2 cup at a time (you may not need it all) until rice is creamy but still al dente (total cooking time is about 20 minutes). Stir in scallion, sage and Parmesan.</p> <p class="p3">While risotto is cooking, melt 1 tablespoon each of butter and olive oil in small sauté  pan over medium-high heat. When butter is bubbling, add mushrooms. Sauté, stirring until they are soft. Add 1 tablespoon wine and cook until all wine has evaporated. Remove from heat.</p> <p class="p3">Spoon mushrooms over risotto, top with pumpkin seeds and Parmesan curls; serve immediately. Serves 4.</p> <p class="p3"><a href=""><em>This recipe was originally published on</em></a></p>November/December 2014 Web Extras2014-11-20T09:52:09+00:00Jaime Winston/blog/author/jaime/<p>Check out all of the content we couldn't fit in the December issue.</p> <p><img alt="" height="592" src="/site_media/uploads/November%202014/slm_nd14_cover_4x300_rgb.jpg" width="490"></p> <p class="p1"><strong><em>Salt Lake</em> magazine Nov/Dec 2014 WEB EXTRAS:</strong> </p> <p class="p2"><strong>Icing on the Cake</strong><br> Check out TLC’s <em>Next Great Baker</em> stars Kai and Rox’s recipe for Chocolate Haupia Cream Pie.<a href="/blog/2014/08/15/revenge-of-the-geeks-star-trek/"><br></a> <a href="/blog/2014/11/03/kai-and-roxs-chocolate-haupia-cream-pie/">Click here for the recipe.</a></p> <p class="p1"><strong>Movember Giveaway</strong><br> For the entire month of November, you can show us your mustache on <a href="">Instagram</a> for a chance to win a free haircut at Salon MC.<a href=""><br></a> <a href="/blog/2014/11/04/ladies-and-gentlemen-movember/">Click here for all the details.</a></p> <p class="p2"><strong>How to be a Utahn<br></strong><span style="">Mere birthright alone doth not a Utahn create. Check out our past blog posts on exploring the best our state has to offer. We’ll post new ideas regularly.<br></span><a href="/blog/tag/how-to-be-a-utahn/?page=1&amp;"><span style="">Click here for all of the posts.</span></a></p> <p class="p1"><strong>One Man, Two Guvs<br></strong><span style="">In our print issue’s A&amp;E section, we just couldn’t fit our preview of Pioneer Theatre Company’s <em>One Man, Two Guvnors.</em> So, read it here.<br></span><a href="/blog/2014/11/03/theater-1-man-2-guvs/" style="">Click here for the preview.</a></p> <p class="p2"><a href="">Back&gt;&gt;&gt;Read other stories in our November/December 2014 issue.</a></p>more about Moore Bread2014-11-20T00:40:40+00:00Mary Brown Malouf/blog/author/mary/<p>If you didn't catch <a href="/blog/tag/ryan-moore/">my last post</a> about local baker Ryan Moore's artisanal bread CSA, or read <a href="">Kathy Stephenson's story</a> in the <em>Tribune</em>, pay attention. </p> <p>If you read those items and still haven't subscribed to Moore Bread, pay attention. </p> <p>The cut-off date for signing up for a full or part share in this cool new program is November 28 for bread during the month of December. </p> <p>It's easy: Just go to <a href=""></a> and sign up. A full share (two loaves a week for a month) is $44. A half share (one loaf a week for a month) is $22. Choose ciabbatta, rustic potato bread, pain au levain or a surprise specialty loaf. Add a baguette if you like. Pick up your order on Tuesday or Friday at one of several locations. </p> <p>Yeah, it's just bread. But this is not like other bread. Ryan Moore's bread takes two days to make because of the long fermentation time. When flour has time to properly ferment, the gluten in the wheat is broken down to a more easily digestible form while the enzymes and vitamins stay intact–no need for "enrichment." </p> <p><img alt="" height="484" src="/site_media/uploads/November%202014/moorebread4.jpg" width="362"></p> <p>Caputo's has been a great starting ground for some of the country's great food products–like Creminelli Fine Meats and Chocolatier Bleu–and is always in the forefront of bringing Utahns the latest and greatest food. It's telling that in January Ryan Moore's bread will be carried in all three <a href="">Caputo's</a> stores. </p> <p>Hey, you know what? A share of Moore Bread would make a great holiday gift...<img alt="" height="338" src="/site_media/uploads/November%202014/moorebread1.jpg" width="450"></p>