Salt Lake Magazinehttp://saltlakemagazine.com/blog/feeds/rss/enA&EADVERTISEMENTAt HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedMon, 30 Mar 2015 10:54:00 +0000Remembering Hot Rod Hundley: An Interview from Our First Issuehttp://saltlakemagazine.com/blog/2015/03/30/remembering-hot-rod-hundley/<p class="p1">Hot Rod Hundley, an NBA Hall of Famer who was the voice of the <a href="http://www.nba.com/jazz/">Utah Jazz</a> for 35 years, died Friday night.</p> <p class="p1">Hundley got into broadcasting after playing for the Lakers from 1957 to 1961. Then Sam Battistone, a Lakers fan, bought the Jazz and brought Hundley on as play-by-play announcer, first in New Orleans for five years and then in Utah.</p> <p class="p1">“Fans in Utah got robbed by not really being able to see ‘Pistol’ Pete Maravich,” Hundley told us in 2011. But the ultimate basketball unit, in Hundley’s eyes, was Stockton and Malone. “One always knew what the other was going to do.”</p> <p class="p1">After Hundley left the team in 2009, the Jazz renamed their media center the Hot Rod Hundley Media Center the next year.</p> <p class="p1">As Utah remembers the legendary broadcaster, we look back on our first issue (published in 1989), which included publisher John Shuff’s interview with Hundley about life, success and basketball. </p> <p><img alt="" height="500" src="/site_media/uploads/March%202015/broadcasting_on_court12112.jpg" width="393"><br><br><em>The following interview was published in our Holiday 1989 issue.</em></p> <p><strong>Ya Gotta Love Him, Baby</strong></p> <p class="p1">When I left Rod Hundley’s office at Triad Center I glanced at a memo on his desk from an old friend. One line that struck me as an indicator of the man I had just talked with said, “One of the great joys in life is to know that some things really don’t change… and you’re one of those things.” I didn’t see the signature, but it really doesn’t matter because Rod Hundley, the fast talking, wisecracking, “Pizazz of the Jazz,” is like the guy next door. </p> <p class="p1">If fame and recognition change a man, then look again because it hasn’t made a dent in Hundley’s facade. For 16 years he’s been the broadcast voice of the Jazz, the last 10 years here in Salt Lake City. His irrepressible style and passionate love for his Jazz has endeared him to viewers and listeners throughout the Mountainwest. His wit, coupled with an acute basketball mind, has made him one of basketball’s premiere play-by-play personalities. Jim Nantz, his one time broadcast partner and presently one of CBS Sports’ shining stars says “He’s the best basketball analyst I’ve ever heard. He was so loose he made me feel comfortable. I can honestly say that broadcasting with him was one thing I’ve done that never felt like work.”</p> <p class="p1">Rod Hundley is a hot ticket and a hot property. He was twice an all-state high school basketball player in West Virginia; a Dell magazine All American (one of the five best high school players in the country); a recipient of over 100 basketball scholarships; first team All-American his senior year at the University of West Virginia; and first round draft pick of the Cincinnati Royals in 1957 (who later traded him to the Minneapolis Lakers). And this doesn’t complete his list of accomplishments—he was selected for the NBA All Star game twice, and just this year at age 54 he received the enviable invitation to play in the NBA Legends game.</p> <p class="p1">But life for the flamboyant, fun-loving Hundley has not been the proverbial piece of cake that he leads you to believe. He’s a loner. A man who at every stage of his life has had to prove to himself that he’s the best. A man whose past has shaped his life, “I was tossed from home to home from the time I was born. I really never knew my parents. During high school I lived alone in a 32-room hotel. I was street smart. Nobody told me what to do.”</p> <p class="p1">Throughout his basketball-embroidered life Hundley has done it his way. When looking back, he had no other choice. He’s a man that looks objectively at his life and takes the hurdles with a casual stride, although most of them were difficult. He loves life, his three daughters (he’s been separated from his wife for 14 years) and most of all, he loves what he does. Not many people who are honest with themselves can say that.</p> <p class="p1">Rod Hundley shares with <em>Salt Lake City</em> magazine readers some interesting perspectives about life, the Jazz and professional basketball. We hope you will find them interesting and thought-provoking.</p> <p class="p2"><strong>SLC:</strong> Where did the name “Hot Rod” come from?</p> <p class="p2"><strong>Hot Rod:</strong> From sports writers in West Virginia when I was a freshman in college. My fancy-Dan style of play earned me the nickname “Hot Rod.” It stuck all the way.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> In West Virginia did you receive an education that prepared you for life after basketball?</p> <p class="p2"><strong>HR:</strong> No, I wasted it. I hated school, I couldn’t wait for the bell to ring. I felt inferior, that I wasn’t as smart as the guy next to me, and that I was going to be spotlighted. I would sit there and pray that the professor wouldn’t call on me during an oral examination and ask me a question about something that I would not be able to answer correctly. As a result I didn’t like school.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> What advice would you give to an aspiring athlete about their education and their future?</p> <p class="p2"><strong>HR:</strong> I would tell him to get an education and to pay attention. I would tell him to read, read, read. Read newspapers, front to back, they’re an education in themselves. I never read a book in college, now I read everything I can get my hands on. Robert Ludlum, Tom Clancy, Sidney Sheldon—all of them. I would also tell them that these four years will go by quickly, and they may be the four most important of your life. I think today the four happiest years I had were at West Virginia. I was a hero; I was the man about campus. When I walked on the basketball court I was a king. When I walked off the floor I was back in my shell.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Do you think a college athlete would be paid to play?</p> <p class="p2"><strong>HR:</strong> Not if they can afford four years of school. For instance, Bill Bradley came from a wealthy family, and he could have had a scholarship but I believe his father paid the way. He didn’t want the scholarship. He didn’t need it. I believe in that. But I also believe that if I went to West Virginia University you should buy me clothes, because I didn’t have any. I had a pair of jeans and a T-shirt, that’s all I had on my back. If I’m going to be a college player representing a university, why shouldn’t you give me what I need, feed me and give me a little spending money. You bet I believe in that. And they’re all doing it anyway, so why not legalize it to a certain extent? You’re not doing anything wrong; you’re helping someone who needs help.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> As the No. 1 NBA draft pick in 1957, how much did you sign for?</p> <p class="p2"><strong>HR:</strong> $10,000 and a one-year, no-cut contract. Today I would get $30 million. Seriously—if I were the no. 1 draft pick today I would probably get a minimum of a million and a half a year, for 10 years. That’s just automatic if you’re no. 1. Patrick Ewing, when he graduated from Georgetown, got $30 million from the New York Knicks as the no. 1 pick.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Has the NBA taken care of the veterans that made the game in the early days? </p> <p class="p1"><strong>HR:</strong> Yes, now they’re honoring the old guys. You had to play through ’65 to get the pension and I missed it by two years as I retired in 1963. I was awarded $100 a month pension for every year I played. So, that will be $600 a month at age 62. Take Dolph Schayes. He played years and didn’t qualify for a pension. He’s being honored now. He played 16 years and earns $1600 a month. It’s nice that the older NBA players are being considered.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Do you still play basketball?</p> <p class="p2"><strong>HR:</strong> I still work out. I played in the Legends game last February. Up until a year ago I was very active. All of a sudden I got away from it, and now I’d like to get back at it.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> How did you first become exposed to broadcasting? And who gave you your first break?</p> <p class="p1"><strong>HR:</strong> It’s unbelievable. I never had any background for this. If my high school English teachers knew I was in radio and television today, they would flip. They wouldn’t believe it, because I was such a poor student and my English was terrible. I was working in Los Angeles for Converse as a PR man. One day the phone rang and it was the general manger of the Lakers. He said, “Look we’re planning on putting somebody on the air with Chick Hearn,” who, by the way, is going on his 30th year as the voice of the Lakers. He was doing it when I played. So I jumped at the chance. I was back in the NBA, which I love. I was in one of the three larger markets in the county and was on television… I thought it would be a good opportunity and I’ve been broadcasting ever since. </p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Who has been the most interesting to work with in the booth?</p> <p class="p1"><strong>HR:</strong> I’ve worked with all the greats, with Chick, Brent Musburger, Dick Stockton, Gary Bender, Pat Summerall, Dick Enberg. They’ve all been great. And they’re good teachers. The greatest teacher I had was Chick Hearn. I started with the best as far as play-by-play on radio and TV.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Did you ever want to coach basketball at a college or professional level? Or is that no longer a consideration?</p> <p class="p2"><strong>HR:</strong> I don’t think so now. I’ve been in radio and television for 22 years. There was a time when I thought about it. When I was working for Converse right after retirement as a player, the Seattle Supersonics offered me a job when they were an expansion team back in ’67–’68. I turned it down. Then I took the job with the Lakers as a broadcast analyst. There were rumors of a possible job at West Virginia when there was a vacancy. I talked to them briefly but nothing serious. On the pro-level, I don’t think I could do it because I couldn’t tolerate all the mistakes. I made a lot of mistakes as a fancy-Dan player but I’m still a competitive person inside. While broadcasting, I go crazy. I just think, “How can they throw that ball away?!” I would go nuts as a coach. Plus there’s no stability in it. They fire coaches left and right if you don’t win. It’s musical chairs. For instance, take the Jazz, I’ve been their only broadcaster in 15 years. As coaches we’ve had Scotty Robertson, Butch van Breda Kolff, Elgin Baylor, Tom Nissalke, Frank Layden, and now Jerry Sloan. And I’m still here. As a pro player I played for four coaches in six years. That makes you shy away.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Were you surprised when Frank Layden stepped down as Head Coach of the Jazz? </p> <p class="p1"><strong>HR:</strong> Yes, it was a surprise. I think he got a little worried about his health—with all the traveling and so on. A lot of things built up. Like the double standards—a word Frank uses often—in the NBA. One standard for players like Michael Jordan and another for the rest. One standard for New York and another for Utah. In New York, you play when the Kicks are ready—even if it’s a 20-minute delay. In Utah, the game better start on time. But to them we’re the little town. It was all a factor in his retirement.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Utah isn’t the largest television market in the country. </p> <p class="p1"><strong>HR:</strong> No… no it isn’t. Thank goodness we have a CBS contract, which pays every team in the NBA equally. We have a similar deal with Turner Broadcasting. We also do well selling radio and television advertising time on our own stations.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> What ingredients must be added to the Jazz in order for them to become a real championship team? </p> <p class="p1"><strong>HR:</strong> I think we need scoring from the outside and better guard play. With the exception of John Stockton, we’re hurting. He’s the only player in the back court who is a solid, everyday player. We need help at small forward and we need a little help in the center. Mark Eaton is better than adequate, but we need someone who can score points. Frankly, we need a little help in each position: guard, forward and center. Our starters—Stockton, Malone, Eaton and Bailey—are fine but we need help with other players. </p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Who is the highest paid Jazz player?</p> <p class="p1"><strong>HR:</strong> Karl Malone and then Mark Eaton probably. </p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Who’s the best player you’ve seen for the Jazz? </p> <p class="p1"><strong>HR:</strong> Pistol Pete Maravich was the best player. Pete never fully realized his potential as a player. He was programmed as a showman and he never played on great teams. He just went out there and played behind-the-back, entertained the crowd and scored the 30 points. He shot a lot of bad shots, but who cared? They were coming to see him and we weren’t winning any games anyway. That’s a shame as far as his career is concerned. He could have been unbelievably great.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Why wasn’t he?</p> <p class="p1"><strong>HR:</strong> He played on bad teams with inferior players. He got his chance with Adrian Dantley the first year in Salt Lake, but he hurt his leg and was never the same.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Who is the best player in the NBA today?</p> <p class="p2"><strong>HR:</strong> Jordan is the best player. Bird is the most valuable. Bird has the best understanding of what the game is all about. He does it better than any player that ever lived. He knows exactly why he’s walking on that damn floor. To win.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Who is your favorite Jazz player off the court?</p> <p class="p2"><strong>HR:</strong> I like Thurl Bailey. I spent some time with him in the summer. However, I like them all. They’re all great guys socially.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Today drugs are so prevalent in sports. What’s the reason?</p> <p class="p1"><strong>HR:</strong> When I was growing up everyone drank beer and smoked cigarettes and horsed around. That’s all. We were harmless. We were just like any red-blooded American kids. Today, I don’t understand it. Drugs weren’t available then and we couldn’t afford them anyway. Today’s players have the money. Drug use comes from boredom; it’s something to do with your money. Movie stars are doing it, doctors too. I just saw where a dentist got busted for selling cocaine to his patents. It’s unbelievable. But when an athlete does it, it stands out. I think it’s blown out of proportion because of all the publicity that surrounds athletes. I think our ball club is clean. Our guys are pretty straight.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> How do you blow off steam when you’re on the road, and do you mind being away for extended periods of time? </p> <p class="p1"><strong>HR:</strong> Well, I don’t know of any other life but living in a hotel and running through the airport—I’ve done it all my life. For 32 years, since I got out of college that’s all I’ve done. As far as blowing off steam, I’ve learned to take a loss. I mean, I want the Jazz to win. I really get involved sometimes too much—I’ve had the owners come down on me and say, “Hey, lay off, you’re getting to hard on the players.” I go crazy because I want to win; I want the Jazz to win.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> How have you raised a family being on the road so much?</p> <p class="p2"><strong>HR:</strong> Well, my wife and I are separated. We’ve lived apart for 14 years. We still get along fine—they’re in Phoenix, I’m here. She raised the girls for the most part. I’ve provided the financial help—she’s never worked. I’ve taken care of all of them and I’m very proud of that. My oldest girl has her masters degree from New York University in theater. My middle daughter has her degree from Arizona State, and my baby girl is a freshman in school. I’m very proud that I’ve been able to pay for their education. I’m in Phoenix at least once a month. I’m very close to the girls, closer now than when they were kids.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Have you ever skied? I understand you have a passionate love for snow.</p> <p class="p2"><strong>HR:</strong> Yeah (laughs). That’s the only thing I don’t love about Salt Lake is the snow. I’m not a skier. My oldest daughter who was raised in Phoenix was attending the University of Utah. She had never tried it and wanted to. She got me to go up to Park City with her and take a couple of lessons. After taking a run on the bunny hill without falling down, I thought “Boy, I’ve got this down,” and jumped on the lift and up I went. I stared down King Kong with the rest of the “big timers” and found myself flying along out of control and heading right for the trees. I tried to snowplow, but I just kept gaining speed. Luckily I remembered my teacher telling me, “If you’re ever out of control, just lay down.” I did and it probably saved my life. I got up and the same thing happened again. After nearly being hit by several skiers, I finally made it to the lodge–never to ski again.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Of late, what famous person has made the biggest impression on you?</p> <p class="p1"><strong>HR:</strong> Morganna (the kissing bandit) made a big impression on me. She planted one on me at the Legends game in February. In fact, the impression she made on me was doubly big.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Do you regret not having a boy? Someone to be the next “Hot Rod?”</p> <p class="p1"><strong>HR:</strong> No, that’s the one reason I don’t regret it. I’m afraid he might be the next one, and one of me is enough. Three girls are fine. We always wanted girls. </p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> I understand you had a difficult childhood.</p> <p class="p1"><strong>HR:</strong> I was very shy and scared as a child. I was tossed around from home to home. I never had a home life. I didn’t live with my mother and father.</p> <p class="p2"> </p> <p class="p1"><strong>SLC:</strong> Who raised you and helped you? Who gave you love? </p> <p class="p1"><strong>HR:</strong> Nobody. A couple raised me from age 8 to 14. They were just great people, no relation. My mother just knocked on the door and asked if they would keep me. I was born in ’34 during the depression. She was out of work, with a fourth grade education. My parents divorced when I was 6 months old. My father was a meat cutter by trade who couldn’t keep a job. He was a pool hustler. I raised myself. I grew up in a very poor area of Charleston. There was a playground a block away and I learned to play basketball. I can remember as a kid always saying to the ball., “you’re going to get me out of here.” I knew at an early age I had more ability than anyone around—the game came so easy and I realized it. I started working at it and it got me an education, it got me an opportunity to be a professional player, and it got me an opportunity to be a radio/television broadcaster… I owe it all to basketball.</p>Salt Lake magazineMon, 30 Mar 2015 10:54:00 +0000http://saltlakemagazine.com/blog/2015/03/30/remembering-hot-rod-hundley/A&EIn The HiveDABC: What is a bar?http://saltlakemagazine.com/blog/2015/03/27/dabc-what-the-heck-is-a-bar/<p class="p1">The Utah DABC is navagating through another patch of fog that has emerged in state liquor laws. Keep in mind that the DABC and its commission don’t make the laws, they just try to apply the Legislature's will in the real world. And that can be a problem as we learned from the infamous Oktoberfest-Without-Beer <a href="/blog/2015/03/25/dabc-beer-for-oktoberfest/">fiasco</a> last year that resulted in DABC getting a <a href="/blog/2014/06/16/dabc-gets-spanked-1/">spanking</a> from the Legislature.</p> <p class="p2"><img alt="" height="312" src="/site_media/uploads/March%202015/mixing.jpg" width="250"></p> <h3 class="p2">Behind the Curtain: What no child should see.</h3> <p class="p2">Now the Commission is trying to stop creep in then-Sen. John Valentine's 2009 so-called Great Comprise—a package of law changes that brought us the <a href="http://fox13now.com/2015/03/06/zion-curtain-bill-dead-on-utahs-capitol-hill/">Zion Curtain</a> among other things. One of those things is vagueness in differentiating between a club (aka "bar") license that allows customers to get a drink without ordering food and no Zion Curtain is required. (Read the definitions <a href="http://abc.utah.gov/license/documents/summary_club.pdf">here</a> and experience Utah’s byzantine regulations.)</p> <p class="p2"><img alt="" height="269" src="/site_media/uploads/March%202015/valentine.jpg.png" width="185"></p> <h3 class="p2">John "Mr. Drink" Valentine</h3> <p class="p2">The DABC at its meeting this week, commissioners discussed “push back” by restaurants applying for bar/club licenses in an attempt to thwart the spirit of the the compromise, which, is, in the words of Commission Chairman David Gladwell who was paraphrasing Valentine: “A restaurant is a restaurant; a bar is a bar and never the twain shall meet.”</p> <p class="p2">The problem is that the law is confusing about the twain part. And some restaurants have had club licenses approved by merely putting a railing between the bar and the restaurant seating. </p> <p class="p2">The Commissioners decided they must better define “restaurant” and “club” in their compliance rules. In coming months, DABC will explore whether a bar licence should require a solid wall, separate entrances and bathrooms or, possibly, whether a restaurant liquor license must be surrendered before a club license is issued.</p> <p class="p2">If this is confuses you, join the <a href="/blog/2015/03/24/1-oenophile-faces-down-the-dabc/">club</a>.</p> <p class="p2">Compliance Director Nina McDermott, will create a chart of terminology and configurations for the commissioners and take them on a field trip to some clubs in Utah (If we didn't know better, it would sounds suspiciously like a pub crawl).</p> <p class="p2">The matter is of no small consequence to several business, including <a href="http://www.avenuesproper.com/">Avenues Proper</a>, that need a bar license to flourish.</p> <p class="p2"><img alt="" height="200" src="/site_media/uploads/March%202015/proper.jpg" width="300"></p>Glen WarcholFri, 27 Mar 2015 22:54:00 +0000http://saltlakemagazine.com/blog/2015/03/27/dabc-what-the-heck-is-a-bar/A&EOn the TableWeb Extra: Copper Kitchen&#39;s Chicken Soup Recipehttp://saltlakemagazine.com/blog/2015/03/27/web-extra-copper-kitchens-chicken-soup-recipe/<p><img alt="" height="412" src="/site_media/uploads/Feb%202015/copperkitchen-chickensoup.jpg" width="490"></p> <p><em>Photo by Adam Finkle</em></p> <p>In our Mar/Apr issue, we featured <a href="http://copperkitchenslc.com/home">Copper Kitchen</a>'s Chicken Soup. Now, we have the recipe so you can enjoy the soup at home.</p> <p><strong>To see how much the restaurant makes to serve for a full day, look for the amounts in parentheses. </strong></p> <p>Brodo:</p> <ul> <li>2 quart of chicken stock (22 quarts)</li> <li>1.5 cup of roasted mushroom stems and trim (4 quarts)</li> <li>3/4 cup of parmesan rinds (2 quarts)</li> <li>1/2 cup of onions, rough chop (4 onions)</li> <li>1 carrot, rough chop (4 carrots)</li> <li>1 celery stalk, rough chop (4 stalks)</li> <li>2 slices of kruse cut bacon (10 slices)</li> <li>Season salt and pepper to taste</li> </ul> <p>Bring all ingredients to boil, then reduce to simmer. Continue to simmer for 6–8 hours. Strain through fine mesh strainer.</p> <p>Roasted Chicken:</p> <ul> <li>1 piece of whole chickens (16 pieces)</li> <li>Seasoning mix:<br>1T (4T) grounded fennel<br>1T (4T) salt<br>1T (3T) dried thyme<br>1T (3T) dried rosemary<br>1T (3T) dried basil<br>1T (3T) dried majoram<br>1T (3T) dried sage</li> <li>Salt and pepper for taste</li> </ul> <p>Roast on racks at 350 degrees until cooked through. Pull off bone and shred into bite size pieces. Cool.</p> <p>Sage Dumplings:</p> <ul> <li>16 ounces (6 pounds) Polly-O ricotta</li> <li>4 ounces (1.5 pounds) grated parmesan</li> <li>A pinch (1/2 pieces) of ground nutmeg</li> <li>2 yolks (12 yolks)</li> <li>2 eggs (9 eggs)</li> <li>1T (4–6T) of salt</li> <li>1/2–2/3 cup (3.5 cups) of all-purpose flour</li> <li>1T (1/4 cup) of chiffonade, fresh sage</li> <li>1/3 cup (2 cups) of semolina</li> </ul> <p>Mix ricotta, parmesan, nutmeg, eggs, salt and sage until well incorporated. Add flour and mix until incorporated. Allow to sit for 4–6 hours. Make 1 ounce balls using hands or scooping. Coat each with semolina. Store on a sheet tray with a layer of semolina under the dumplings.</p> <p>Carrots:</p> <ul> <li>2 cups (4 quarts) of carrots, small and diced</li> </ul> <p>Roast with olive oil, salt and pepper until tender.</p> <p>Celery:</p> <ul> <li>2 cups (4 quarts) of celery, small and diced</li> </ul> <p>Roast with olive oil, salt and pepper until tender.</p> <p>White Onions:</p> <ul> <li>4 cups (8 quarts) of white onions, small and diced</li> </ul> <p>Roast with olive oil, salt and pepper until tender.</p> <p>Parsley:</p> <ul> <li>1T (1/2 quart)</li> <li>Mince</li> </ul> <p>Parmesan:</p> <ul> <li>Grate on microplane</li> </ul> <p><em>Copper Kitchen is located at</em> <em>4640 S. 2300 East, Holladay, 385-237-3159</em></p> <p><a href="/blog/2015/02/26/copper-kitchens-chicken-soup/">Read the original article here.</a></p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Salt Lake magazineFri, 27 Mar 2015 17:12:00 +0000http://saltlakemagazine.com/blog/2015/03/27/web-extra-copper-kitchens-chicken-soup-recipe/In The MagazineMary's RecipeOn the TableGrilling on the Gohttp://saltlakemagazine.com/blog/2015/03/27/grilling-on-the-go/<p><img alt="" height="277" src="/site_media/uploads/March%202015/velocitygrill.jpg" width="490"></p> <p><em>Photo courtesy of John Ricks.<br> </em></p> <p><em></em>Velocity Grill is perfect for your next tailgating party or weekend camp out. And it's made in Utah.</p> <p class="p1">John Ricks of Alpine had no luck finding a portable grill that did everything he wanted it to do in the outdoors, so he made one.</p> <p class="p1">While in Yellowstone in late September a few years ago, Ricks, his brother and son, were hit with a snowstorm that brought in six inches overnight. The gas grill they brought along was unable to reach the right temperature to cook their food, and after a few days, they ran out of gas. </p> <p class="p1">With the outdoorsman in mind, Ricks set out to make sure he'd never have that problem again. But, Ricks says, gas grills can be just as unreliable at home. “In Utah, many people like to prepare for all types of emergencies, especially considering we’re on a major fault line, so you just can’t be prepared enough. So many packaged foods designed for emergencies are dry, but your electricity and gas are the first things to go if that happens. That’s where we thought of creating it versatile enough to boil water, too,” Ricks says.</p> <p class="p1">Working with Brigham Young University’s electrical engineering students, Ricks was able to create an energy efficient grill that ran on the amount of energy used by a flashlight. He 3D printed a fan and tested several prototypes before settling on the final design.</p> <p class="p1">“You can cook with just about any type of wood, but it’s the hardwoods like apple and hickory that give the meat the rich and juicy flavor," Ricks says. "You want a grill that can reach really high temperatures to sear the meat and not dry it out, but most portable grills don’t make it past 600 degrees, so we made our grill reach over 1,000 degrees.”</p> <p class="p1">To make it as versatile as possible, Ricks also added optional features like a solar panel, portable battery and a wall and car charger.</p> <p class="p1">Currently, the only way to purchase the Velocity is through its <a href="https://www.kickstarter.com/projects/468410123/velocity-grill-the-ultimate-portable-grill">Kickstarter</a> page. Check out Velocity's <a href="https://www.facebook.com/pages/Velocity-Grill/858398697557608?notif_t=page_new_likes">Facebook</a>, <a href="http://velocitygrill.webs.com/">website</a> or more info.</p>Salt Lake magazineFri, 27 Mar 2015 16:48:00 +0000http://saltlakemagazine.com/blog/2015/03/27/grilling-on-the-go/In The HiveOutdoorsKid-friendly: Kids get in free at Festival of Colorshttp://saltlakemagazine.com/blog/2015/03/27/kid-friendly-kids-get-in-free-at-festival-of-colors/<p><img alt="" height="327" src="/site_media/uploads/March%202015/festivalofcolors1.jpg" width="490"><br><em>Photo by Francie Aufdemorte</em></p> <p class="p1">Colors will fill the air this weekend, covering thousands at the Sri Sri Radha Krishna Temple, celebrating the passing of winter and the arrival of spring. <a href="http://events.r20.constantcontact.com/register/event?oeidk=a07e9wiie0d34f0f39e&amp;llr=uol6j6bab"><strong>Holi Festival of Colors</strong></a> has been called the “world’s happiest event,” and you can get happy (and colorful) with the fam, taking on this Krishna/Utah tradition. Click <a href="http://www.festivalofcolorsusa.com/festival-of-colors/ancient-tradition/">here</a> to read about the cultural significance of the festival.</p> <p class="p2">Along with plenty of opportunities to become covered with brightly colored powder (Ingredients are corn starch, permissable food grade dyes and fragrance), you can enjoy traditional Indian foods and entertainment from MC Yogi, DJ Sol Rising, Householders, and other performers.</p> <p class="p2">Find info on all of the performances <a href="http://www.festivalofcolorsusa.com/festival-of-colors/spanish-fork/">here.</a></p> <p class="p2">The festival runs March 28, 10 a.m.–6 p.m. and March 29, 11 a.m.–4 p.m. at the Sri Sri Radha Krishna Temple, 311 W. 8500 South, Spanish Fork.</p> <p class="p2">The gate price is $5, <strong>and for kids 12 and under, it’s free.</strong></p>Jaime WinstonFri, 27 Mar 2015 16:33:00 +0000http://saltlakemagazine.com/blog/2015/03/27/kid-friendly-kids-get-in-free-at-festival-of-colors/In The HiveKid FriendlyMovie Review: Get Hardhttp://saltlakemagazine.com/blog/2015/03/27/movie-review-get-hard/<p><em><img alt="" height="326" src="/site_media/uploads/March%202015/get_hard_movie_(3).jpg" width="490"></em><br><em>Will Ferrell as James and Kevin Hart as Darnell in "Get Hard."</em><br> </p> <p><span><span>If you can get around a storyline based upon how disgraceful our prison system is and deal with the exploitation of the stereotypes that infest our society, there are laughs to be had in <a href="http://gethardmovie.com/#/">“Get Hard,”</a> starring Will Ferrell and Kevin Hart. Buried somewhere beneath the crass humor is an examination of the various problems that saturate our civilization: inequality, racism, sexism, homophobia, institutional corruption, you name it. </span></span></p> <p><span><span>But to be clear, don’t expect some kind of enlightened treatise on our modern problems, since every one of these issues and their associated stereotypes is played up and capitalized upon for easy and sometimes uncomfortable laughs. “Get Hard” earns its R rating with lots of sexual content, shiploads of foul language, graphic nudity (female and full-frontal male), and drugs.</span></span></p> <p><span><span>Ferrell plays James, an entitled Wall Streeter who is up on various charges of corruption and embezzlement (figures, right?). Even though he declares his innocence (of course), the evidence against him is overwhelming, and a judge with an agenda decides to make an example out of him and sentences him to 10 years in big-boy federal prison. He has a month to get his affairs in order… and he uses that time to enlist the aid of Kevin Hart’s Darnell, a small business owner who regularly washes James’ car. Darnell has a lovely daughter who attends an awful and dangerous public school, and he needs a down payment on a nice house in a better neighborhood. And James is willing to pay Darnell the big bucks to ensure he doesn’t get raped in prison.</span></span></p> <p><span><span>Because Darnell is black, James assumes he’s been to prison and can help him survive his prison stay. On the other hand, because James is a white Wall Streeter, Darnell assumes he’s guilty and thus begins a movie-length tit-for-tat of every stereotype that could fit into 100 minutes. This allows the filmmakers to wallow in the darkest recesses, while trying to shine a light on just how ridiculous it all is. John Mayer—a white musician appropriating black culture through his blues playing—makes a self-deprecating cameo, simultaneously skewering not only the bigwigs he must answer to, but the rabble who buy his shtick. </span></span></p> <p><span><span>Any mature discussion is buried beneath the lowbrow fare you’ve come to expect from its principle actors. However, I found myself wondering if I was witnessing the birth of a new comedy duo, the Laurel and Hardy, the Abbot and Costello, the Spade and Farley of our age. Much like the constant juxtaposition the movie sports—white/black, rich/poor, tall/short, etc.—the visual gag of Ferrell opposite Hart is obvious: Ferrell being tall, lanky and white next to Hart’s short, stocky, black frame. Their comedic timing is great and their chemistry ever-present. Whether you like “Get Hard” or not, it may be the first in a long line of Ferrell/Hart team ups. Let’s just hope the future offers more than the standard fare that even on its own terms loses steam in its third act when it actually tries to have a plot.</span></span></p> <p><em><span><span>100 minutes </span></span></em></p> <p><em><span><span>Rated R for pervasive crude and sexual content and language, some graphic nudity, and drug material </span></span></em></p> <p><em><span><span>Directed by: Etan Cohen</span></span></em></p> <p><em><span><span>Writing Credits: Jay Martel, Ian Roberts and Etan Cohen (screenplay); and Adam McKay, Jay Martel and Ian Roberts (story) </span></span></em></p>Richard BonaduceFri, 27 Mar 2015 09:41:00 +0000http://saltlakemagazine.com/blog/2015/03/27/movie-review-get-hard/A&EIn The HiveFashion Friday: Spring Shoe Trends http://saltlakemagazine.com/blog/2015/03/27/fashion-friday-spring-shoe-trends/<p>It’s time to put up the boots and the winter shoes and replace them with something lighter and cooler. There are many options to keep your feet cool and  comfy during the warmer months, so pick the style that works best for you. Here are some simple ideas to get you started:</p> <p><img alt="" height="510" src="/site_media/uploads/March%202015/springsandals.jpeg" width="340"></p> <p>Eight Fifteen Lemonade Stand Gladiator Sandals | <a href="http://www.anthropologie.com/anthro/product/35360254.jsp?cm_vc=SEARCH_RESULTS#/" target="_blank">Anthroplogie</a></p> <p><img alt="" height="510" src="/site_media/uploads/March%202015/mules.jpeg" width="340"></p> <p>Darnley Mule | <a href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?id=34546614&amp;category=SEARCH+RESULTS" target="_blank">Urban Outfitters</a></p> <p><img alt="" height="390" src="/site_media/uploads/March%202015/tennisshoe.jpg" width="390"></p> <p>Stan Smith Shoes | <a href="http://www.adidas.com/us/stan-smith-shoes/M19585.html?pr=CUSTOMIZE_IMG_Stan%2520Smith%2520Shoes" target="_blank">Adidas </a></p> <p><img alt="" height="585" src="/site_media/uploads/March%202015/flats.jpeg" width="390"></p> <p>Gee Wawa Lizbeth Sandals |<a href="http://www.anthropologie.com/anthro/product/shoes-flats/34995431.jsp#/" target="_blank"> Anthropologie</a></p> <p> </p> <p> </p>Emi ClarkeFri, 27 Mar 2015 07:24:00 +0000http://saltlakemagazine.com/blog/2015/03/27/fashion-friday-spring-shoe-trends/Shop TalkFive for the Roadhttp://saltlakemagazine.com/blog/2015/03/26/five-for-the-road-54/<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, do and think about (but mostly eat).</p> <p class="p2"><strong>PCLife: </strong><a href="/blog/2015/03/23/historic-park-citys-video-contest-for-1000/">Enter Historic Park City’s Video Contest for $1,000</a></p> <p class="p2"><img alt="" height="328" src="/site_media/uploads/March%202015/historicparkcityvideo.jpg" width="490"></p> <p class="p1">Celebrate our mountain town by channeling your creativity and making your voice heard.</p> <p class="p2"><strong>On the Table</strong>: <a href="/blog/2015/03/26/where-to-eat-on-easter/">Where to Eat on Easter</a></p> <p class="p2"><img alt="" height="653" src="/site_media/uploads/March%202015/oasis.jpg" width="490"></p> <p class="p1">Make your reservations this weekend, so you can take advantage of local Easter specials next weekend.</p> <p class="p2"><strong>Talker:</strong> <a href="/blog/2015/03/25/dabc-a-moment-of-truth/">DABC: A Moment of Truth</a></p> <p class="p2"><img alt="" height="288" src="/site_media/uploads/March%202015/bouttimesign.jpg" width="490"></p> <p class="p3">A license applicant finds out he’s at the bottom of the list</p> <p class="p2"><strong>In the Hive: </strong><a href="/blog/2015/03/25/chocolate-and-cheese-at-the-natural-history-museum/">Chocolate &amp; Cheese at the Natural History Museum</a></p> <p class="p2"><img alt="" height="200" src="/site_media/uploads/March%202015/chocolate_and_cheese.jpg" width="300"></p> <p class="p1">The Natural History Museum of Utah hosts the 2015 Chocolate &amp; Cheese Festival this weekend.</p> <p class="p2"><strong>On the Table:</strong> <a href="/blog/2015/03/25/the-light-at-the-end-of-the-taco/">The Light at the End of the Taco</a></p> <p class="p2"><img alt="" height="327" src="/site_media/uploads/March%202015/bluepoblano.jpg" width="490"></p> <p class="p3">Dining at Blue Poblano, which now has a liquor license</p>Jaime WinstonThu, 26 Mar 2015 11:50:00 +0000http://saltlakemagazine.com/blog/2015/03/26/five-for-the-road-54/In The HiveMarch of the bunny: Where to eat on Easterhttp://saltlakemagazine.com/blog/2015/03/26/where-to-eat-on-easter/<p><span><span><span>Take advantage of the local Easter specials this year—Sunday, April 5.</span></span></span></p> <p><img alt="" height="160" src="/site_media/uploads/March%202015/nicce.jpg" width="200"> <br><em>Photo courtesy of Caffe Niche</em> </p> <p><strong>The Wasatch Front</strong></p> <p><a href="http://caffeniche.com/"><strong>Caffe Niche's</strong></a><span> Easter buffet brunch will be hosted from 9 a.m. to 3 p.m. by Chef Ethan Lappe. Offering hot and cold entrees the buffet will include smoked organic salmon, brioche bread pudding, huevos rancheros, local eggs and bacon, organic mixed salad, spinach and chicken salad and a wide variety of pastries and desserts. Diners do not need a reservation for this buffet special located on the corner of 779 East 300 South, SLC.</span></p> <p><em>For more information visit <a href="http://www.cafeniche.com/">cafeniche.com</a>, or call 801-433-3380.</em></p> <p><span><span><strong><a href="http://www.bambara-slc.com/index.php">Bambara's</a></strong> Executive Chef, Nathan Powers is cooking up a special Easter all-you-can-eat brunch buffet from 10 a.m. to 2 p.m. Specialties include Powers' lamb hash with poached egg and mint béarnaise sauce, grilled king salmon with lemon caper-dill sauce and a carving station with mustard glazed ham and organic turkey breast. Bambara's pastry chef will also be whipping up house-made granola and delicate pastries. Brunch is available at $46 for adults, $20 for children and $36 for seniors. </span></span><span>Reservations are recommended. Bambara is located at 202 S. Main Street, SLC.</span></p> <p><em>Call 801-363-5454 or visit their <a href="http://www.bambara-slc.com/index.php">website</a> for more information and reservations. </em></p> <p><span><span><strong><a href="http://www.caputosdeli.com/">Caputo's Market Deli</a></strong> has new Easter treats this year: striped Easter Eggs from <a href="http://www.rozsavolgyi.com/en/index.php">Rozsavolgyi Csokolade</a>—moulded seven times with thin layers of dark and white chocolate, Rabitos Royale (translated as “rabbit tail”)—tiny Spanish figs filled with truffle cream flavored with a hint of brandy and then enrobed in dark chocolate, and Chocolatier Blues have new flavor options as well. Check out any of the four locations to pick up your Easter Basket additions. </span></span></p> <p><em>Locations: 314 W. 300 South, SLC, 801-531-8669; 1515 S. 1500 East, SLC, 801-486-6615; 4673 S. 2300 East, Holladay, 801-272-0821</em></p> <p><span><span><img alt="" height="653" src="/site_media/uploads/March%202015/oasis.jpg" width="490"></span><br><em>Photo courtesy of Oasis Cafe</em></span></p> <p><span><br><strong><a href="http://www.oasiscafeslc.com/">Oasis Cafe</a></strong> is offering an Easter brunch buffet from 9 a.m. to 3 p.m. for $35 ($18 for children ages 13 and under). The buffet will mirror Oasis' daily menu of local organic vegetables, ranched meats and seafood as well as the popular prime rib carving station and a chocolate fountain for dessert. Oasis Cafe is located at 151 S. 500 East, SLC.</span></p> <p><em>Reservations are recommended and can be made by calling 801-322-0404.</em></p> <p><span><strong><a href="https://www.lacaille.com/ordereze/home.aspx">La Caille's</a></strong> chef Billy Sotelo's is prepping an <a href="https://www.facebook.com/events/685678891555288/">Easter grand buffet</a>. The holiday special from 10 a.m. to 3 p.m. will feature fresh seafood, carving stations, salads, breakfast and lunch specialties and decadent desserts. Pricing is set at $59 for adults, $32 for children ages 4–10 and $10 for children ages 3 and under. La Caille is located at 9565 Wasatch Blvd, Sandy.</span></p> <p><em>Call 801-942-1751 for reservations and availability.</em></p> <p><span><span><strong><a href="http://www.faustinaslc.com/">Faustina</a></strong> is offering a hearty Easter brunch buffet from 10 a.m. to 3 p.m., including a special $3 Mimosa bar and a carving station with prime rib, turkey and spiral ham in addition to hot and cold entrees, salads, pastries and desserts. Costs are set at $35 for adults and $15 for children ages 3–12. The restaurant will also serve dinner from 4:30–9 p.m. featuring General Manager Tyler Jolley's award-winning nightly menu. Faustina is located at 454 E. 300 South, SLC.</span></span></p> <p><em>For reservations call 801-746-4441 or visit their <a href="http://www.faustinaslc.com/">website</a>.</em></p> <p><strong>Park City</strong></p> <p><strong><a href="http://www.banditsbbq.com/">Bandits</a>'</strong> Easter buffet will include savory prime rib, smoked ham, breakfast skillets, sweet potato pancakes, breakfast burritos, tri-tip steak and eggs and more. Kiddos can also get a picture with the Easter bunny from 10 a.m.–3 p.m. Bandits is located at 440 Main Street, Park City.</p> <p><em>Reservations are suggested and can be made by calling 435-649-7337.</em></p> <p><strong><a href="http://www.billyblancos.com/">Billy Blanco's</a></strong> is having a free Easter Egg Hunt at 3 p.m. The burger and taco garage will serve a dinner of Tex-Mex staples for families and kids to stick around for after the festivities. Billy Blanco's is located at 8208 Gorgoza Pines Rd, Park City.</p> <p><em>For more information call 435-575-0846.</em></p> <p><strong><a href="http://www.deervalley.com/Dining/WhereToEat/thebrasstag">The Brass Tag</a></strong> will be serving a three-course prix fixe Easter dinner for two at $52 per person. Menu items include a crisp spring green salad, rosemary-and-mint crusted rack of New Zealand lamb served with herb-roasted fingerling potatoes, cauliflower au gratin, Heber Valley artisan-smoked jalapeño-bacon cheddar cheese and ham-braised Swiss chard. Other items will also be offered a la carte. The restaurant is located at 2900 Deer Valley Drive East, Park City.</p> <p><em>Reservations are suggested and can be made by calling 435-615-2410.</em></p> <p><img alt="" height="215" src="/site_media/uploads/March%202015/dining.jpg" width="320"><br><em>Photo courtesy of PCARA<br> </em></p> <p><strong><a href="http://www.ciseros.com/">Cisero's</a></strong> is offering a wide-ranging buffet from 9:30 a.m.–2:30 p.m. The holiday buffet will include a carving station, fresh fruit and pastries, Belgian waffles, eggs Benedict, baked mussels, fresh pastas and more priced at $29 for adults and $15 for children ages 10 and younger. Cisero's is located at 306 Main Street, Park City.</p> <p><em>Reservations are suggested and can be made <a href="http://www.ciseros.com/">online</a> or by calling 435-649-5044.</em></p> <p><strong><a href="http://www.deervalley.com/dining/wheretoeat/grocerycafe">Deer Valley Grocery Café</a></strong> is serving a western breakfast special for $7.25. The breakfast will include an open-face egg sandwich with a sunny-side-up egg, muenster cheese, prosciutto, struan toast and avocado. The café is located at 1375 Deer Valley Dr., Park City.</p> <p><em>For more information call 435-615-2400.</em></p> <p><strong><a href="http://grubsteakrestaurant.com/">Grub Steak</a></strong> is offering a prix fixe Easter brunch from 10 a.m.–2 p.m. at $29.75 for adults and $14.75 for children under 12. Diners can expect to enjoy boneless rosemary leg of lamb with roasted garlic jus and slow-roasted round of beef with creamy horseradish. There will also be a cold buffet table serving grilled salmon filet, deviled eggs and quiche with Applewood smoked bacon and gruyere cheese, as well as a hot buffet table with scrambled eggs and home-style potatoes, coffee-rubbed strip loin, smoked bacon and country-link sausage, cheese blintzes with blueberry sauce, eggs Benedict, chicken stuffed with prosciutto and Swiss cheese basil cream sauce and more. Grub Steak will also offer made-to-order omelets and selections of cheeses, crepes, pastries, fruits and desserts. The restaurant is located at 2093 Sidewinder Dr, Park City.</p> <p><em>For more information visit their <a href="http://grubsteakrestaurant.com/">website</a>.</em></p> <p><strong><a href="http://shabuparkcity.com/">Shabu</a></strong> is offering an Easter price special of $25 off any meal of $75 or more. A range of Japanese entrees are also available. Shabu is located at 442 Main Street, Park City.</p> <p><em>Call 435-645-7253 for more information.</em></p> <p><strong><a href="http://www.squatters.com/age-verify.aspx?passBackURL=">Squatters</a></strong> will be serving its regular menu, alongside a full Easter menu with $2 Bloody Marys and Mimosas. Squatters is located at 1900 Park Ave, Park City.</p> <p><em>Call 435-649-9868 for more information.</em></p> <p><strong><a href="http://www.steinlodge.com/dining-in-deer-valley/restaurants-in-park-city-en.html">Stein Eriksen Lodge</a></strong> is serving a gourmet Easter brunch and buffet from 11 a.m.–6 p.m. at $50 for adults and $25 for children ages 3–12. Offering more than three-dozen items, customers can choose from salads, soups, fruit and cheese platters, smoked seafood, sushi and sahimi, steamed mussels, braised Wagyu short ribs, stuffed roasted portabellas, eggs, lamb, waffles, ham and more. Also, kids will have their own buffet options. The lodge is located at 7700 Stein Way, Park City.</p> <p><em>Reservations are suggested and can be made by calling 435-645-6455.</em></p> <p><strong><a href="http://www.parkcitywaldorfastoria.com/park-city-utah-dining-en.html">Waldorf Astoria</a></strong> is serving every meal of the day as well as an Easter buffet from 11 a.m.–4 p.m., priced at $55 for adults and $25 for children ages 3–11. Menu items will include eggs and brioche French toast, a carving station with prime rib and porchetta, seafood selection of jumbo prawns, Utah trout and West Coast oysters, entrees of short ribs, grilled ocean trout and organic chicken, a wide selection of salads, fruits and cheeses, plus an assortment of traditional pies, cakes, pastries and cookies. Waldorf Astoria is located at 2100 Frostwood Drive, Park City.</p> <p><em>For more information visit their <a href="http://www.parkcitywaldorfastoria.com/park-city-utah-dining-en.html">website.</a></em></p>Salt Lake magazineThu, 26 Mar 2015 11:03:00 +0000http://saltlakemagazine.com/blog/2015/03/26/where-to-eat-on-easter/On the TableMary&#39;s Recipe: Asparagus Tipshttp://saltlakemagazine.com/blog/2015/03/26/marys-recipe-asparagus-tips/<p class="p1">Daffodils and asparagus<span>—sure signs that winter is on its way out. </span></p> <p class="p1"><span>Some prefer thick spears, some prefer thin—we like both, and white asparagus, too. Because asparagus is one of the few vegetables that intensifies the taste called umami, it pairs well with proteins and makes a terrific base for a first course or luncheon dish. </span>To help make asparagus part of your springtime celebrations, we offer four easy-to-make recipes guaranteed to help you herald the season in very good taste.</p> <p class="p1"><span><img alt="" height="381" src="/site_media/uploads/March2014/crabby-asparagus.jpg" width="490"></span></p> <p class="p1"><strong>Crabby Asparagus</strong><strong> </strong><strong> </strong></p> <p class="p2">Dress asparagus with a lemon vinaigrette and arrange on plate. Mix 1 cup lump crabmeat with 1/2–3/4 cup mayonnaise, 3 tablespoons chopped green onion and the grated zest of one lemon. Season with salt and white pepper. Top asparagus spears with crab salad and garnish with a lemon slice.</p> <p class="p2"><img alt="" height="347" src="/site_media/uploads/March2014/bacon-asparagus.jpg" width="490"></p> <p class="p1"><strong>Bacon Asparagus</strong><strong>  </strong></p> <p class="p2">Make a vinaigrette combining one part rice wine vinegar with three parts canola oil. Dress the asparagus in the vinaigrette and arrange on the plate. Cross two slices of cooked bacon on top of asparagus spears on each plate and sprinkle with sliced toasted almonds. (For a supper dish, top with a poached or fried egg.)</p> <p class="p2"><img alt="" height="343" src="/site_media/uploads/March2014/pink-asparagus.jpg" width="490"></p> <p class="p1"><strong>Pink Asparagus </strong><strong> </strong></p> <p class="p2">Fold 3–4 tablespoons of tomato paste into 1 cup of whipped cream. Season with a pinch of smoked paprika. Place a dollop of tomato cream on asparagus and scatter with a handful of halved grape tomatoes.</p> <p class="p1"><span><img alt="" height="311" src="/site_media/uploads/March2014/asparagus-nicoise1.jpg" width="490"></span></p> <p class="p1"> </p> <p class="p1"><strong>Asparagus Nicoise   </strong><strong> </strong></p> <p class="p1"> </p> <p class="p2">Dress asparagus with vinaigrette and arrange on the plate. For each serving, slice small boiled red-skinned new potatoes and arrange around asparagus. Scatter with whole or sliced black olives, a tablespoon of chopped scallions and 1/2 of a hardboiled egg, chopped.</p> <p class="p2"><em>Photos by Adam Finkle</em></p>Mary Brown MaloufThu, 26 Mar 2015 10:40:00 +0000http://saltlakemagazine.com/blog/2015/03/26/marys-recipe-asparagus-tips/Mary's RecipeOn the Table