Three Cool Things I Ate Last Week

Sometimes it’s the little things. A quick response to the impromptu question, asked over a celebratory National Rum Day daiquiri, “you hungry?” And you find your self with a surprise snack that, well, surprises. This happened several times last week, why limit national rum day to just one day, after all. Here are three cool things I ate along the way.

three cool thingsNo. 1 — Fried Avocados at Cucina Wine Bar. Few dishes sound as indulgent as a fried avocado. Avocados are already so rich, it’s hard to imagine that breading one and frying it could be anything but a state fair stunt. I hail from Texas and grew up on the annual tradition of trying out the latest bizarre fried food—fried Oreos, fried Coca-Cola, fried fettucine alfredo. But you gotta trust Chef Joey Ferran at Cucina Wine Bar. So we were presented with a golden-crusted ovoid resting on romaine leaves. Breaking it open, we found candied cashews, their sweet crunch balanced by tamarind-coconut curry and green chile emulsion. Wow.

No. 2 — “Sardines, Prepared” at Water Witch. Water Witch is a bar without a kitchen but that doesn’t mean Scott Gardner doesn’t consider the bar bites as carefully as he does the drinks. New on the menu is a simple sardine dish: A bag of chips, a dish of olives and a can of sardines. Tip: Ask for “sardines prepared” and the server will tear your bag open, sprinkle the chips with sardines, olives and peppers then shake a little hot sauce over the whole mess. Fantastic.


No. 3 — Risotto de Crozette at Courchevel. The menu at Courchevel, Talisker’s new public eatery where Main & Sky used to be, comes from the specifically French taste memory of Chef Clement Gelas. Gelas is from Savoie, the region of France that shares mountains with Switzerland—the Auvergne-Rhône-Alpes region. One dish on the menu is distinctively different: Risotto de Crozette. Not really pasta, because it’s made of buckwheat which means its cooked color has a grayish tinge. But sorta like pasta, and sorta like risotto. The stuff is cooked with house-cured bacon and aged Gruyere so the overall effect is like an exotic hefty mac and cheese.

See all of our food and drink coverage here.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

Similar Articles

Most Popular