Salt Lake Magazine HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedMon, 02 May 2016 20:03:50 +0000Best-selling author Bill Clegg has book signing<p><img alt="" height="351" src="/site_media/uploads/May%202016/did_you_ever_have_a_family_by_bill_clegg-e1442984326500.jpg" width="640"></p> <p>Bill Clegg's first novel <em>Did You Ever Have a Family </em>begins with the story of June Reid and the family tragedy that occurs on the day of her wedding in a small Connecticut town. The novel is told in alternating narratives from each person affected by the tragedy. Clegg and his characters explore the necessity of love, forgiveness and loyalty in the wake of opposition.</p> <p>The novel was long-listed for the 2015 Man Booker Prize and the 2015 National Book Award. The New York Times Book Review called the story “masterly”.</p> <p>Bill Clegg is the author of two award-winning memoirs about his past cocaine addiction. He is a literary agent in New York City and has written for <em>The New York Times</em>, <em>Esquire </em>and <em>The Guardian</em>.</p> <p>Clegg will be reading and signing copies of his novel at at 7:00 p.m. at The King's English Bookshop on 1511 South 1500 East in Salt Lake City. </p>Salt Lake magazineMon, 02 May 2016 20:03:50 +0000 The HivePreview: Marty Stuart at The State Room<p><span><span>Marty Stuart is a legend. He may not be a household name here in Utah like he is in many parts of the country—but he ought to be.</span></span></p> <p><span><span>A self-taught guitar and mandolin player, Stuart was working on stage at the age of 12 and shortly thereafter began touring with Lester Flatt. Yes, of Flatt and Scruggs. Then he worked with Doc Watson and joined Johnny Cash's band. Woah, right? Just wait.</span></span></p> <p><span><span><img alt="" height="250" src="/site_media/uploads/May%202016/marty-stuart.jpg" width="500"></span></span></p> <p><span><span>In the 80's Stuart went solo, landed a record contract and but out a string of rootsy rockabilly hits like “Hillbilly Rock”, “Cry, Cry, Cry” and “Tempted.” Later, he teamed up with Travis Tritt for “The Whiskey Ain't Working” and “This One's Gonna Hurt You.”</span></span></p> <p><span><span>Since around 2000 Stuart has been touring with his band, The Fabulous Superlatives. Has a television show on RFD—a southern variety show in the vein of The Porter Waggoner Show, The Flat and Scruggs show or <em>Hee Haw</em>. He's recorded with Willie Nelson, B.B. King and <span>Steve Earle, and produced records for countless others. He's a noted country music historian, and his photos and essays have been published and his artifacts have been on display in museums. Plus, he's the former president of the Country Music Foundation.</span></span></span></p> <p><span><span><span>Still doubting Stuart's bonafides? I'll leave you with this: He was married to Johnny Cash's daughter. He was on </span><span><em>Hee Haw</em></span><span> when he was 14 years old. He recently officiated Merle Haggard's funeral, at Haggard's request.</span></span></span></p> <p><span><span><span>Plus, Marty Stuart's hair is iconic and his interpretation of country music style is on-point.</span></span></span></p> <p><span><span><span>Inexplicably, there are still tickets left for this show. It's going to be a barn-burner of a course on the history of country music, the kind of twangy, in-your-face music that feeds the soul and makes Marty Stuart a name in your household. </span></span></span></p> <p> </p> <p><span><span><span>$48, <a href="/admin/blog/blogpost/add/"></a>, 638 State St., SLC</span></span></span></p>Christie GehrkeMon, 02 May 2016 19:36:00 +0000 The HivePreview: Violent Femmes at The Depot<p>I guess I was a bit of a late-bloomer when it came to concerts. It wasn't until I was 18 that I bought tickets to my first show. I felt very grown-up driving to Cleveland with my friends to see The Violent Femmes. I remember two things about that night—1) We got in an accident on the way there (so grown-up indeed) and 2) How surprised I was at how old The Femmes were, but hell, I had my whole life in front of me that summer.</p> <p>Now that I'm gearing up to see the band again, and haven't seen since—the irony that I'm now roughly the same age they were the first time I saw them is not lost on me.</p> <p><img alt="" height="360" src="/site_media/uploads/May%202016/violent-femmes-web.jpg" width="640"></p> <p>This time, I suspect, the crowd at the Depot will be mostly my peers. The Violent Femmes are the soundtrack to our collective teenage angst. “Add It Up” was featured on many a mix-tape. We shouted the lyrics to “Blister in the Sun” while driving with the windows down, and we laughed because we knew it was about masturbation—and patted ourselves on the back because we were old enough to know that it was about masturbation. Their music permeated our pop culture. It was in movies. It was on TV shows. And since it was rarely played on the radio, at least in small town America, you had to be in the know to recognize and appreciate it for what it was.</p> <p>And what it was—and is—is a teenage anthem. It's youthful exuberance. It's the soundtrack to rites of passage. The Violent Femmes are, for lack of a better term, “American Music.” </p> <p>Catch them at the Depot Monday night at 8:00. Tickets are sold-out, but maybe you'll have luck outside the venue. <a href="/admin/blog/blogpost/add/"></a></p>Christie GehrkeMon, 02 May 2016 17:00:00 +0000 The HiveNing Lu and the Paradigm Chamber Orchestra<p class="p1">Last Thursday’s concert at the University of Utah’s Libby Gardner Concert Hall was ostensibly a faculty showcase for pianist Ning Lu, but the spotlight was definitely on the Paradigm Chamber Orchestra.</p> <p class="p1"><img alt="" height="334" src="/site_media/uploads/May%202016/bcs-20131017-0080.jpg" width="500"></p> <p class="p1">In the first half of the concert, Lu was featured in J.S. Bach’s Concerto in A major, BWV 1055. Lu’s playing was crisp, his phrases lucid and his tempos fluid. Even though he played on a modern concert grand, Lu never overpowered the small string ensemble; the balance he achieved was near perfect.</p> <p class="p1">Particularly gratifying was the somber <em>Larghetto </em>middle movement. Lu infused his interpretation with a great deal of finely expressed emotions that never became sentimental. He brought lyrical clarity to his playing and underscored the movement’s rich textures.</p> <p class="p1">Throughout the short three-movement concerto, the Paradigm Chamber Orchestra,   under the baton of music director Joel Rosenberg, mirrored Lu’s playing. The string textures were transparent, the lyricism effusive and the articulation clean, bright and well defined. </p> <p class="p1"><img alt="" height="357" src="/site_media/uploads/May%202016/paradigm_trio.jpg" width="500"></p> <p class="p1">The Paradigm Trio (Kelly Parkinson, violin; Rosenberg, viola; Jed Moss, piano) opened the concert. This was the group’s first performance after a multi-year absence, and it was absolutely wonderful seeing these talented musicians together again. And as if to announce their return to the Salt Lake classical music scene, they played a set of widely diverse pieces, ranging from Felix Mendelssohn to Astor Piazzolla, that showcased their musicality and interpretative chops.</p> <p class="p1">All of the pieces, mostly single movements from larger works, were transcriptions with the viola replacing the cello; they work wonderfully in this version. </p> <p class="p1">The one exception was a transcription of a song by Claude Debussy, “Il pleure dans mon coeur,” which the trio played with flowing lyricism and lavish expressiveness.</p> <p class="p1">They also played the opening movement from Johannes Brahms’ Trio in E flat, originally for horn; the first movement from Mendelssohn’s Piano Trio No. 1 in D minor; and “Autumn,” from Piazzolla’s <em>The Seasons</em>, and his <em>Oblivion</em> as an encore.</p> <p class="p1">The second half of the concert was devoted to a single work, Igor Stravinsky’s pungent <em>L’histoire du soldat</em>. Based on a Russian fairy tale, the story is about a soldier who, on his way home, encounters the devil. As the story unfolds he seemingly outwits the devil, only to see the devil triumph in the end. </p> <p class="p1">It was given a superb performance by a select group of players, under Rosenberg’s direction. Local actor Jay Perry was the narrator, and also took on the roles of the soldier and the devil, which he brought to vivid life. Combined with the ensemble’s magnificent playing, this was a captivating account that did justice to the work. </p>Salt Lake magazineMon, 02 May 2016 10:18:00 +0000 The HiveDay Wave Comes to Kilby Court<p class="p1"><a href=""><strong>Day Wave</strong></a> is an Oakland, CA pop act so multilayered that you might be surprised to learn it comprises of just one guy: Jackson Phillips. Fresh off the release of EP Hard to Read, he currently finds himself on his first headlining U.S. tour, and will stop by Kilby Court next Monday before hitting up the festival circuit. </p> <p class="p2"><img alt="" height="332" src="/site_media/uploads/May%202016/daywave-1062015-poonehghana-37+small+copy.jpeg" width="500"></p> <p class="p1">Formerly a member of LA electro-pop troupe Carousel, Day Wave finds Phillips taking the helm in a big way. Last year, the artist played every instrument, and wrote, produced, mixed, and mastered debut EP <em>Headcase</em> on his own.</p> <p class="p2"><img alt="" height="500" src="/site_media/uploads/May%202016/hard_to_read_cover.jpg" width="500"></p> <p class="p2">On this latest effort, his influences – the Beach Boys, Joy Division, and New Order – are certainly clear. “Deadbeat Girl” is reverb and crisp guitars done right. The subject matter might not be the chippest, but because the sound is so dense and dreamlike, it hardly matters. The title (and arguably best) track is heartbreakingly honest, and the synths deftly enhance, rather than sugarcoat, the lyrics’ vulnerability.</p> <p class="p1">Day Wave will be supported by self-dubbed “Indie Emotional Rescue” act <a href=""><strong>DeelanZ.</strong></a> Get tickets for the upcoming show <a href=""><strong>here.</strong></a> </p>Salt Lake magazineMon, 02 May 2016 10:12:00 +0000 You Even Know About ... Colourpop?<p class="p1">It is not often that cheap and cosmetics marry well, but when it does, angels sing in heaven. <a href="" target="_blank">Colourpop</a> has those angels singing a bright and beautiful chorus from the Prince catalog. #ripprince</p> <p class="p1"><img alt="" height="488" src="/site_media/uploads/May%202016/colourpoplogo.jpg" width="650"></p> <p class="p1">From eye shadows to lipsticks and everything in between, Colourpop color is crazy pigmented, long lasting and inexpensive.  On average products cost right around $5.00 each and never more than $8.00. Yup, you read right.</p> <p class="p1"><img alt="" height="411" src="/site_media/uploads/May%202016/colourpop_eyeshadows.png" width="650"></p> <p class="p1">Super Shock eye shadows come in individual pots and are available in a wide variety of finishes—matte, satin and glitter. The first thing you will notice is the consistency. When you touch it with your fingers it feels like a cream shadow that has a bit of a bounce to it. Don't be scared, these are like nothing you have ever used. Shadows apply, blend and wear just like a powder but, with whatever magic makes the wear last triple time.</p> <p class="p1">Now, I won't lie, the feel is a bit wonky and it does take some acclimating. However, if you use a synthetic eye shadow brush or just your finger, it will apply like a dream.  </p> <p class="p1">M.A.C. eye shadow brushes 242 and 217 are perfect application brushes.</p> <p class="p1"><img alt="" height="609" src="/site_media/uploads/May%202016/242.jpg" width="650"></p> <p class="p1"><em>Brush 242</em></p> <p class="p1"><img alt="" height="609" src="/site_media/uploads/May%202016/mac_217.jpg" width="650"></p> <p class="p1"><em>Brush 217</em></p> <p class="p1"><em><img alt="" height="498" src="/site_media/uploads/May%202016/colourpop_blush.jpg" width="650"></em></p> <p class="p1">Blushes, highlighters, and bronzers are the same consistency as the eye make-up but I promise you'll be hooked on these once they hit your cheek.</p> <p class="p1"><img alt="" height="650" src="/site_media/uploads/May%202016/cheek-blushes-pretty-bonnes.png" width="650"></p> <p class="p1">The pigment is so intense that Neil DeGrasse Tyson will talk about seeing your highlight from space. Apply with a synthetic blush brush for more opaque color or a duo fibre brush for a lighter look. </p> <p class="p1"><img alt="" height="609" src="/site_media/uploads/May%202016/168.jpg" width="650"></p> <p class="p1"><em>Brush 168</em></p> <p class="p1"><img alt="" height="609" src="/site_media/uploads/May%202016/187.jpg" width="650"></p> <p class="p1"><em>Brush 187</em></p> <p class="p1"><img alt="" height="366" src="/site_media/uploads/May%202016/lips.jpg" width="650"></p> <p class="p1">Lip products are the game changers. There are a variety of colors from nudes to outrageous and everything in between. Lippiestix come in eight different finishes <em>AND</em> have matching liners. But wait! That’s not all! There are also Ultra Mattes and Ultra Satins. If lipstick that is on 'til the break of dawn means anything, these will be your life.  </p>Salt Lake magazineMon, 02 May 2016 10:04:00 +0000 TalkNuzzles &amp; Co. Chef Wars 2016 Cooks Up Some Fun<p class="p1">Last Sunday night was anything but ordinary after Riverhorse on Main opened its doors for Nuzzles &amp; Co.’s 2<sup>nd</sup> Annual Chef Wars, a benefit supporting rescued cats and dogs that more than put the fun back in fundraiser.</p> <p class="p1"><img alt="" height="975" src="/site_media/uploads/May%202016/img_6371.jpg" width="650"></p> <p class="p1"><img alt="" height="433" src="/site_media/uploads/May%202016/img_6378.jpg" width="650"></p> <p class="p1">Artichoke, peanut butter, bone marrow and other seemingly contradictory elements were whipped into tantalizing dishes by a talented trio of local chefs including Briar Handly of Handle, Matt Harris of Tupelo, and Executive Chef Jordan Harvey of Zoom, battling it out to win the favor of a panel of celebrity judges represented by actress and animal advocate Katherine Heigl, Executive Producer Nancy Heigl, and cityhomeCOLLECTIVE founder Cody Derrick.</p> <p class="p1"><img alt="" height="433" src="/site_media/uploads/May%202016/img_6370.jpg" width="650"></p> <p class="p1"><img alt="" height="433" src="/site_media/uploads/May%202016/img_6377.jpg" width="650"></p> <p class="p1">Guests enjoyed a delicious array of tantalizing treats and libations while Hope Woodside of Fox13 emceeing the chef-off and Katherine Heigl live streaming the festivities  to upwards of 112,000 followers. After impressing the judges with a very close battle, Briar Handly of <a href="">Handle</a> was crowned champion of Nuzzle &amp; Co.’s 2016 Chef Wars.</p> <p class="p1"><img alt="" height="433" src="/site_media/uploads/May%202016/img_6374.jpg" width="650"></p> <p class="p1"><img alt="" height="975" src="/site_media/uploads/May%202016/img_6373.jpg" width="650"></p> <p class="p1">“It's about getting people together and telling our story,” explained Nuzzles &amp; Co. President Kathleen Toth. “Everyday companion animals in our communities are suffering and need our help. Chef Wars helps raise much needed funds for Nuzzles &amp; Co.'s life-saving operation. With the help of our community and Chef Wars, we can save animals who have no one else to help them.”  For more information about Nuzzles &amp; Co. or upcoming events, visit <em><a href="" target="_blank"></a>.</em></p> <p class="p1"><em><img alt="" height="433" src="/site_media/uploads/May%202016/img_6375.jpg" width="650"></em></p> <p class="p1"><em><img alt="" height="975" src="/site_media/uploads/May%202016/img_6372.jpg" width="650"></em></p> <p class="p1"><em>Photos courtesy of Reed Rowe</em></p>Vanessa ConabeeMon, 02 May 2016 09:52:00 +0000 the TableFirst Taste: Stanza<p><span><span><span>For the issue of <em>Salt Lake</em> magazine that will hit newstands May 1, I wrote a piece about the business thinking at Main Street Management, the partnership between Joel LaSalle and Mikel Trapp, owners of Current and Undercurrent and of the just-opened <a href="">Stanza</a>.</span></span></span></p> <p><span>I heard a lot about the vision for Stanza, but I missed both “soft” opening nights, a kind of dress rehearsal when press and locals try the food free of charge while the restaurant works to get the kinks out of the kitchen line and the service staff.</span></p> <p><span><span><span>I heard—from guests and restaurant staff—that there were, indeed, a lot of kinks on those nights.</span></span></span></p> <p><span><span><span>But last night, when I dined there, the bumps were gone.</span></span></span></p> <p><span><span><span>Yes, they spotted me, so service was over-the-top gracious, undoubtedly friendlier and more solicitous than received by other diners.</span></span></span></p> <p><span>But restaurant critics are seldom successfully anonymous these days and most of them (Jonathon Gold of the </span><em>LATimes</em><span>, Leslie Brenner of the </span><em>Dallas Morning News, </em><span>John Mariani of everywhere) no longer even try to be. That's the result of a combination of factors: The Internet that has made celebrities of ordinary people, shrinking budgets at publications that prohibit paying dedicated restaurant critics, and, maybe, the ultimate silliness of it all. All those wigs and hats.</span></p> <p><span><span><span>At any rate, after 35 years of reviewing, I've learned a few things: Chefs either can or cannot produce superior food. If they can, they try to do it for every customer, not just the celebs and writers. It's surprising even to me how often I am served cold pasta or even rancid food when the restaurant knows I am a food writer. Yes, it actually happens.</span></span></span></p> <p><span><span><span>Stanza was built around its bar—by leaving the bar at Faustina nearly intact, the structure qualified as a remodel instead of new construction—and anyone who was familiar with that bar will feel at home here, although the menu has been utterly changed by beverage manager Jim Santangelo and cocktail designer Amy Eldredge. The wine list is friendly, with lots of by the glass and flight options and a broad range of prices. Naturally, it focuses on Italian wines and varietals. Prosecco and negronis for all!</span></span></span></p> <p><span>At the table, we ate house-made burrata with a beautiful fava bean relish, mussels cooked with prosecco and calabrese sausage with grilled lemons, a round loaf of house-made bread (to be used for sandwiches when Stanza opens for lunch)</span></p> <p><span><img alt="" height="450" src="/site_media/uploads/April%202016/stanzamussels.jpg" width="600"></span></p> <p><span>and a version of Caesar salad. I've almost given up on the anchovy battle, but it does seem odd to me when they are listed as “optional” on a Caesar salad—I feel they're definitive. Then again, so are eggs, and the dressing on this putative Caesar was called a mustard vinaigrette. In other words, this wasn't a Caesar salad at all. But it is a good salad of romaine hearts when you order it with anchovies; even garnished with a few whole fish so the umami was loud and clear.</span></p> <p><span><span><span>Carrot torchio (torch-shaped pasta) with shaved purple carrot and rabbit braised in milk and shredded in a light sauce. Of course, there's a tongue in cheek joke here about bunny rabbits and carrots (what's up, doc?) but there's sound culinary sense too—the gentleness of the milk braise and the sweetness of the carrot puree in the pasta dough melded to make this a soothing dish, just barely spiked with pickled fennel.</span></span></span></p> <p><span><span><span><img alt="" height="450" src="/site_media/uploads/April%202016/stanzarabbit.jpg" width="600"></span></span></span></p> <p><span><span><span>If you order it, note that the stew-like rabbit is at the bottom, so be sure to stir it up. When chef Phelix Gardner was at Pago, he served a <a href="">lamb and pasta dish</a> I will never forget—</span></span></span><span><span><span>mint leaves encased in pasta served with a lamb ragu. To my delight, he has revamped this dish for Stanza. Instead of whole leaves, he makes pappardelle with a mint puree and tops the broad noodles with lamb sugo—and if there's a definitive difference between ragu and sugo, someone please enlighten me. Castelvetrano olives provided tart contrast and grated pecorino underscored the sheepy (sheepish?) sweetness. The sauce, unfortunately, verged on too salty. </span></span></span></p> <p><span><span><span>Our third dish was agnolotti, the little pillows stuffed with pea puree and ricotta and served with Gulf shrimp and asparagus tips. The whole flavor was a bright spring green.</span></span></span></p> <p><span><span><span><img alt="" height="450" src="/site_media/uploads/April%202016/stanzapeas.jpg" width="600"></span></span></span></p> <p><span><span><span>All the pastas are made in-house, and Gardner takes creative advantage of that, meaning that the pasta dishes are totally Italian in spirit but not classically Italian. You can tell there's a real palate in the kitchen.</span></span></span></p> <p><span><span><span>In fact, there are two—to my surprise, David Bible, whose cooking I have always admired, is Gardner's chef de cuisine.</span></span></span></p> <p><span><span><span>Gardner delivered one dish that's on the menu but is still being tweaked. (This is where a food writer has an advantage over a lay diner.) Big elbows of seaweed pasta nested clams bathed in a white wine broth with tiny dice of pancetta and pickled fresno chilies. The three of us drank the broth with our spoons when the clams and pasta were gone. On the printed menu, this dish is listed as being made with bucatini, but the hollow curves of the elbows served as little cups for the savory broth—much better.</span></span></span></p> <p><span>We didn't eat a classical Italian meal, either. We stopped with pasta as our main course moscato and grappa for dessert. We'll have to go back to see if Stanza's bistecca fiorentina ($85) is as good as the one we had in Florence.</span></p>Mary Brown MaloufFri, 29 Apr 2016 23:25:00 +0000 the TableHEAL the Air<p><img alt="" height="435" src="/site_media/uploads/April%202016/gasmask.jpg" width="450"></p> <p>As a spring energy recharge (see what I did there?), HEAL has invited activist and <strong>writer <a href=";c=khFbMmfclkLcmZHM6YJPHbrngYY5uiGL">Rebecca Solnit</a> to speak at the <a href=";c=ku%2F1aDv0%2Bl2uRRa2a0kKfLrngYY5uiGL" target="_blank">13th Annual Spring Breakfast Fundraiser</a>. Solnit will give a lecture, "Hope in the Dark: The Case for Environmental Activism.” </strong></p> <p><img alt="" height="209" src="/site_media/uploads/April%202016/heal.jpg" width="300"></p> <p><strong>The breakfast is Tuesday (May 24) at the Falls Event Center in Trolley Square.</strong></p> <p><strong><a href=";c=RbWikn5uLSKCTOe4II9UzrrngYY5uiGL" target="_blank">Click here for tickets.</a> </strong></p>Glen WarcholWed, 27 Apr 2016 16:09:00 +0000 The HiveOutdoorsShow Review: Judah &amp; The Lion<p class="p1">Seriously, you don’t get a lot of shows like the one <a href="/blog/2016/04/25/preview-a-chat-with-judah-and-the-lions-spencer-cross/"><strong>Judah &amp; The Lion</strong></a> put on last night at The Complex.</p> <p class="p1"><img alt="" height="334" src="/site_media/uploads/April%202016/screen_shot_2016-04-27_at_2.54.54_pm.png" width="600"></p> <p class="p1">In the Tennessee band’s last hurrah on their nationwide tour, SLC got a veritable treat. When a group is this inventive, genre-defying, and bent on infecting audiences with joy (that importantly, does not seep into campiness) you really can’t go wrong – regardless of what your personal music sensibilities are.</p> <p class="p1">Halfway through heir lead singer (and band’s namesake), rightfully declared, “We have nothing to lose!” True to form, their balls-to-the wall set went from mellower folk-pop ditties like “All I Want Is You,” to ‘90s punk a la “Folk Hop &amp; Roll,” to a hip hop cover where the guys deftly had their shirts pulled up over their heads while unceasingly playing their instruments. </p> <p class="p1">In one number, they even lined up onstage and did an impressive booty-shaking Beyonce-esque shimmy. This band knows how to have fun, and doesn’t give a damn how they look while doing it. No pretense, just unadulterated optimism and adrenaline.  </p> <p class="p1">This is not to say they shied away from the serious stuff. “You guys ever had those times in your lives when it felt like everything was literally falling apart?” asked Judah Akers. “And you couldn’t be real with anyone because everyone else seemed to have it all together? I know a lot of us in the band have been there.”</p> <p class="p1">In the dark blue room, teen kids, their parents, and older fans in their 20s were silhouetted. As cheesy as it sounds, the frontman’s sentiment suddenly made it all relative. Yes, we’ve probably all had such times, in varied degrees, and here this bubbly band was, singing about “the end of the tunnel” (see “Kickin Da Leaves”).</p> <p class="p1">Most impressive was their closing song from penultimate album “Kids These Days.” It was like a depressing Hozier song made paradoxically optimistic, sing alongs galore: “Water” was a sultry, bluesy performance that filled the small room with the most daunting, persuasive ghost. </p> <p class="p1">Be sure to catch them next time they come by if you missed them. Listening to their albums is one kind of fun experience, but seeing them life is an entirely another. You’ll leave smiling and unsatiated in the best possible way.</p> <p class="p1">Go <a href="">here</a> to check out more photos from the show.</p>Salt Lake magazineWed, 27 Apr 2016 14:54:00 +0000