salt Lake magazine Dining Award winners pull flavors, ingredients and techniques from cuisines all over the world, becoming ever more particular in the source of their ingredients. Take a peek into the pantries of Utah’s best restaurants.

The Secret Ingredient: Fenugreek
Fenugreek is one of the most ancient of herbs—charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon-dated to 4000 BC), and archeologists have found desiccated seeds from the tomb of Tutankhamen. Most of it is grown in Rajasthan, India and fenugreek is an essential part of the Indian five-spice powder called panch phoron, a favorite of Chef Safranek featured in his vegan and gluten free Coconut Cauliflower Soup with Panch Phoron. Of course, you want to know what the other four spices are: cumin, brown bustard, nigella and fennel.

 

2019 Dining Award Winner 350 Main

  • 350 Main, 350 Main Street, Park City, 435-649-4130, 350main.com

This Main Street star had faded a little when Chef Matthew Safranek and owner Cortney Johansen, took over. Together they have made 350 Main an exciting place to dine again. Entrees start with the basic—fried chicken, Coho salmon, bison ribeye, venison loin—then surprise with the seasonings and spices: five-spice, pickled mustard seeds, preserved lemon, kamut, curry oil. Appetizers like slow-cooked goat with chabrin cheese, shishitos with cashew yogurt, grilled octopus with yucca fries prepare the palate for what is to come.

 


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