Slow food gets a start
Many Utah restaurants trace their lineage back to Olive Barrel Food Company, started by Eric Debonis, owner of Paris Bistro and Sea Salt, at Deer Valley. Bill White, who went on to populate Main Street Park City with restaurants, worked with Debonis, and so did dozens of other future well-known chefs, bakers and restaurateurs. Focusing on the roots of Mediterranean cuisine with a passionate from-scratch ethos springing from the Slow Food movement, Olive Barrel combined a market concept with the restaurant, presciently encouraging diners to cook well as well as eat well.
See more inside the 2017 May/June Issue.