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: Aji Amarillo Chile
“Lately, the ingredient I can’t seem to stop using is Aji Amarillo chile. Whether its fresh dried or powdered,” says Chef-owner Steve Garner. “It lends so much to anything it goes into!It gives a very fruity, floral, kinda spicy kick to everything. I put it in my sauces, soups, crackers (for our amazing tartare!), hues rancheros, etc.” With red onion and garlic, Aji Amarillo is one of the three basics of Peruvian cooking.
2019 Dining Award Winner Avenues Bistro on Third
- Avenues Bistro on Third, 564 E. Third Ave., SLC, 801-831-5409
This Ultra-Charming little space has been de-cluttered; it’s now owned by Mike Richey and Steve Garner to whom we owe the delights of Fireside on Regent. The menu on Third is slightly more upscale and makes do without the imposing pizza oven but the lobster beignets and other spiffed-up down-home dishes (rabbit pot pie, duck breast in ras al hanout, chicken hash with vodka cream sauce) make this a comfort food nirvana.
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