Named one of “Utah’s 25 Best Restaurants” by Salt Lake magazine, Handle features American cuisine with a modern twist. The chef, Briar Handly, is known for his unique take on fried chicken, but has much more for diners to explore on his menu. Selections ranging from French beignets to locally-sourced trout dot the menu with bold, complex flavor. Having been featured in the New York Times, Yahoo! Travel, and the 2014 Forbes Travel Guide, Handle is one of Park City’s shining stars that you do not want to miss. And now, you can have a little taste of the magic at home.
Handle’s Cauliflower in buffalo hot wing fashion with blue cheese
For the cauliflower:
- 1 head Cauliflower, cut into bite sized pieces
- 1 qt. buttermilk
- 1 qt. Franks Red Hot Sauce
Mix the buttermilk and Franks Red Hot sauce in a bowl.
Cover the cauliflower with the buttermilk mixture.
For the dredge:
- 2 qts AP flour
- 1 cups Corn Starch
- 1/4 cup kosher Salt
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1 Tbsp dried thyme
- 1 Tbsp cayenne pepper ground
- 1/4 cup paprika
In a large bowl mix all the ingredients together with a wire whisk. In a fryer or large heavy bottomed sauce pan heat 2 qts of vegetable or canola oil to 350 degrees. Remove the cauliflower from the buttermilk brine and drain well. Place the cauliflower in a large bowl and toss to coat with the seasoned dredge. Shake any excess off with a strainer. Carefully drop into the hot oil and fry until crisp, about 2 minutes. Remove the cauliflower from the oil with a small sieve and transfer to paper towels. Season to taste with kosher salt.
For the Carrot & Celery Salad:
- 10 ea baby mixed color heirloom carrots, cut or peeled thin. Tops picked and reserved
- 1 head celery, cut or peeled thin. Lighter colored leaves picked and reserved
- small bunch chives, cut into 1/2 inch strips
- 1 head fennel, sliced thin. Fennel fronds or tops picked and reserved
- 1/2 Cup basil, cilantro and chervil leaves picked and torn or roughly chopped
Mix all the ingredients in a large bowl and cover with ice cold water. Drain and spin dry in a salad spinner. Toss with a simple vinaigrette made with 2 parts lemon juice, 1 part simple syrup and 4 parts olive oil. Add salt and pepper to taste.
Franks Red Hot Vinaigrette:
- 1 cup franks
- 2 cups grape seed oil
- 2 Tbsp dijon mustard
- 1/2 cup honey
- 1/2 cup apple cider vinegar
- salt and pepper to taste
In a large bowl add the franks, apple cider vinegar, dijon and honey. Mix with a whisk. Slowly drizzle in the oil while whisking until emulsified. Season and adjust if needed.
Franks Red Hot Powder:
Pour 2 cups Franks onto a parchment lined sheet tray and dehydrate in a oven set to lowest setting overnight. When dry break up and buzz in a coffee grinder. Pass through a sieve and re-grind any pieces that need it.
ENJOY!
Or go visit Handle at 136 Heber Ave. in Park City, Utah.
-Brieanna Olds
