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Show Page 4 Thursday, June 13, 2002 Times Newspaper 6fl CfcOIJu 1 Cheese dips and fresh zips -J to summer entertaining Continued from page B1 nffd to a.sk my kids how their meal was because both of them were focused on holding the stick to the corn dog and owning own-ing wide to get it in their mouth. If your kids are quiet while you eat you know they like the food. I had heard so much about Red Robins deserts I knew going in I was going to get one. We selected the Mud Pie. I now highly recommend it to any one. Plan on getting one when you visit them. The second sec-ond part of my visit I would like to mention is the friendly service. serv-ice. We were taken good care of by our waiter. His name was was Damian Rapp. From the first moment he took our order he was very helpful and friend ly, not to mention my drink never ran dry. I asked b'"r. Iiy he likr-.d to work at Red Robin he stated that the food is reasonably rea-sonably priced, his wife works with him and they work in a fun atmosphere with a great staff. I could tell he was sincere because every time I turned around or ran across the store to chase down my little girl the staff of Red Robin always had a friendly smile for me. I had the opportunity to talk with Milio Mascaro who is the General Manager of the store to find out more information. I asked him why people should come to Red Robin. His response was that they have a huge variety of food. They have something for just about anybody's any-body's appetite and style. The store, he also mentioned is geared for families. Finally let me mention the fun family dining experience we enjoyed. I already mentioned men-tioned the train that circles part of the store and the balloons. bal-loons. But just as important is the design of the restaurant. My kids and I loved to see all of the posters and extra items in the store. I even found myself looking around the store and even catching part of the NBA playoffs on one of the many televisions. The restaurant restau-rant also has a lot of space and we were seated immediately. To sum up my dining experience experi-ence at Red Robin I have to say I had a very enjoyable experience. experi-ence. From the moment we arrived I felt comfortable with the friendly service. When I finally decided what to order, my family enjoyed our meal, if that wasn't enough we ordered a great desert to end our meal that has now become my favorite. To end the experience we walked around the store one more time to see if we missed anything and of course, both of my kids got a balloon as we walked out of the restaurant. Present this coupon and receive a FREE Cheese Stick Appetizer with the PURCHASE OF ANY tfflLrid ENTREE. T h i; at iftx-i otirotbe ocm br tal w itfi jiy otharoffer. 0 ne axpon perpaity . C ourxn expires 7 i 1 X32 . .1 Jmm IMIMIHI.IIWJ " hp H-w Red Robin Restaurant offers great food, friendly service and a fun family dining environment Brown Bag Concert Series From June 17-21 the 2002 Brown Bag Concert Series, celebrating cele-brating its 25th anniversary, moves to City Creek Park for a second wonderful week of music. City Creek Park welcomes a refreshingly eclectic line-up. City Creek Park is located on the north side of North Temple and State Street. Concerts run weekdays from 12:15 p.m. to 1:00 p.m. and are free to the public. Monday, June 17, Skydance -CelticRenaissance Music Tuesday, June 18, Avenues Jazz Trio - Instrumental Jazz Wednesday, June 19, The Buckle Busters - American String Band Music Thursday, June 20, Golden Glow - Music of the Lawrence Welk Era Friday, June 21, Gigi Love -Acoustic Folk Rock Week of June 24-28 No Brown Bag Concerts. The Brown Bag Concerts Series is a program of the Salt Lake City Arts Council. For more information contact the City Arts Council at 596-500 or on-line at slcgov.com. Summer is a season of simple living and easy entertaining. For casual get-together with a laid back sensibility, try this trio of flavor dips featuring California Fromage Blanc and Dry Jack cheeses. Guest will gather for Fromage Blanc with Olive Almond Tapenade and Fromage Blanc with Carrots and Herbs. They'll also favor a new version of an old party favorite, White Bean Dip with Dry Jack. Featuring two popular California cheeses, each of these dips makes an appetizing centerpiece center-piece and couldn't be easier to prepare. Fromage Blanc is a fresh cheese favored by professional chefs for its versatility and slightly tangy, fresh milk flavor. Its creamy texture and mild flavor fla-vor makes it easily adaptable to numerous dishes and an ideal counterpart to bolder flavors, such as the green olives and toasted almonds in Fromage Blanc with Olive Almond Tapenade. Dry Jack, a California Original cheese, has a firm texture tex-ture and a rich, slightly nutty flavor fla-vor that enhances the updated white bean dip recipe. Preparing these dips couldn't be easier. Fromage Blanc with Olive Almond Tapenade calls for just five ingredients and takes 15 minutes to prepare. This dip, prepared pre-pared with alternating layers of cheese and tapenade, makes an attractive presentation and goes well with crackers, bread or sliced vegetables such as carrots, celery, cucumber or red peppers. For Fromage Blanc with Carrots and Herbs, the cheese is combined with sour cream for a richer flavor and slightly lighter texture. At 25 calories per serving, serv-ing, this dip is a satisfying indulgence indul-gence that won't put a dent in your guests' diets. Carrots and chives, fresh thyme and Italian parsley make a refreshing combination combi-nation that goes well with crackers crack-ers or sliced pita bread. As with the other dip recipes, it can be made in advance and refrigerated refrigerat-ed until guests arrive. White Bean Dip with Dry Jack gets a spicy kick from cumin, cayenne and fresh cilantro. This dip- a snap to prepare with canned beans - works well served with corn tortilla chips, but can also be enjoyed with crackers or sliced vegetables. Fromage Blanc with Olive Almond Tapenade Like to wait till the ast It's the last minute. HOME EQUITY I I I CREDIT LINE HOME EQUITY LOAN HOME REFINANCE AUTO LOAN 4 5 ' jyjzsL 6.99 &j99 6 39 4 ",""TE APR FIXED RATE " ApR APR This spring, you could put off making home improvements, buying a new car or consolidating debts. But you won't want to put off taking advantage of these rates the way the economy's going, they won't be here for long. And your loan can be approved in as little as 60 minutes through Tcleloan, or 9(1 minutes in person. Visit your local Zions branch, visit zionsbank.com, or call 1.800.789.5626 today. You'll see why we say we haven't forgotten who keeps us in business. ZIONS BANK , WE HAVEN'T FORGOTTEN WHO KEEPS US IN BUSINESS. MEMBER FDIC The andard Annual Percentage Rate (APR) , vanaNe rate ,d B object to inowK.The maximum APR u 21.The APR, are accurate at of 43002.The introductory fixed rate vahd fo, ,ix month, after opening the line after that the APR. a 7Z Crz:X7:r,za :ny oemd on linn ,oul of r fir mortr and r home quity cred,t ,,ne d not ind - izz nm a .,.,, dr, ,m account. The borrower mu have adequate property .murance u place m onlcr to open the credit line. Rate ,hown bard on five-year fixed term loan, only. Rate n only vahd on loan-to-valu up to l Other term, and ! -'"I' Lrcpaymrm f"r .r"." 60 P" ' P norrowed.Th APR include, a .50 amount for automatic payment from I Zion, Bank Cold Acc u, , -'tZZZL It ?t III IWMPWIWP. Fromage Blanc with Olive Almond Tabenade . - vv'""""' per i.i-hmju Borrowed. Kate good with automatic payment from a Ziom Bank deposit account. Other term, and rate, are available, check with your hank rcprev-ntative The APR include, . S() dm-ount for automatic Davment from a Zmm r-J,l A,,,..., ,A .k. u... -am i.ii. .. .. ... yur nanx rtprcvntative. ine Al K include, a . . . . , " ' , , ' " " """"e iu me nMt nuannco oorrower,. Tour rate may ne ni(mer outa on credit qualihcatiom, the amount and term of the loan and the tvoc of account from whKh automatic payment, are made. Loan amount, are .united to current Kelly Blue Book value. Offer available on mode, year 2.XK, auto, or newer. Al. L uibjec, to change without nol'e lo mmute TAlS A light summer dip that pairs Fromage Blanc, a mild fresh cheese with a slightly tangy flavor, fla-vor, with pungent green olives and toasted slivered almonds. This dip, with its alternating layers lay-ers of cheese and tapenade, makes a particularly attractive party centerpiece when presented present-ed in a glass serving dish. Yields 1 34 cups (serves 14) Preparation time: 15 min. 1 cup slivered almonds 8 ounces pitted green olives 2 tablespoon of olive oil 3 tablespoons of fresh marjoram, marjo-ram, chopped, plus a few springs for garnish 5 ounces Fromage Blanc 1. Preheat oven to 400 deg. Place almonds on a baking sheet and bake for about 10 minutes, watching close ly until lightly browned. Cool and reserve 2 tablespoons for garnish. 2. Place remaining almonds in a food processor and pulse until chopped medium and fine. Transfer to a medium size bowl and stir in marjoram. 3. Place the olives and olive oil in a food processor and pulse until coarsely chopped. Add to almond mixture and mix well. 4. Spread fi of the Fromage Blanc in the bottom of a small glass serving bowl. Spread olive mixture evenly over the Fromage Blanc. Spread remaining layer over olive layer. Garnish with almonds and marjoram sprigs. May be made ahead. Serve at room temperature. Per serving: 100 calories, 4 g protein, 0 mg cholesterol, 420 mg sodium, 1 g fiber, 9 g fat (1 g saturated sat-urated fat) 3 g carbohydrates. Fromage Blanc with Carrots and Herbs The garden-fresh flavors in this dip come from a combination of carrots, chopped chives, thyme and Italian parsley. Fromage Blanc and sour cream blend to impart a rich flavor and slightly lighter texture to this refreshing summer dip. Yields 1 fi cups (serves 12) Preparation time: 15 min. 8 ounces Fromage Blanc 14 cup sour cream 1 cup finely grated carrot 14 cup chopped fresh chives 1 tablespoon plus 1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish (optional) 14 cup fresh Italian parsley, plus a few sprigs for garnish (optional) Salt and pepper to taste 1. In a medium size bowl, combine com-bine Fromage Blanc and sour cream. 2. Stir in grated carrots and herbs. Mix well, adding salt and pepper to taste. 3. Transfer to a serving dish and garnish with Italian parsley. May be made ahead. Serve at room temperature. Per serving: 25 calories, 2 g protein, 0 mg cholesterol, 90 mg sodium, 0 g fiber, 1 g fat (0.5 g saturated fat), 2 g carbohydrates. White Bean Dip with Dry Jack This adaptation of a classic white bean dip has a spicy kick from cumin, cayenne pepper and fresh cilantro. California Dry Jack adds a rich, nutty accent to the savory mix. For an attractive presentation, garnish this dip with grated Dry Jack and a few sprigs of cilantro. Yields 2 fi cups (serves 20) Preparation time: 15 min. 2 14.5-ounce cans white beans ( cannellini or Great Northern), drained and rinsed 34 cup chicken or vegetable broth 1 cup finely grated Dry Jack Cheese 2 tablespoons sour cream fi teaspoon of cumin Salt and cayenne pepper to taste 3 tablespoons chopped cilantro 1. On the stove top, heat beans and broth on medium heat until warmed throughout. Remove from heat. Stir in cheese and cool slightly. 2. Place the warm beans, broth and sour cream in the bowl of a food processor. Pulse to a smooth consistency. 3. Transfer the warm bean mixture to a bowl and stir in cumin, salt, cayenne pepper and cilantro. If desired, add a little more broth to smooth consistency. consisten-cy. Adjust seasoning to taste. This dip may be made ahead. Serve at room temperature. Per serving: 50 calories, 4 g protein, 5 mg cholesterol, 250 mg sodium, 1 g fiber, 2 g fat ( 1 g saturated sat-urated fat), 5 g carbohydrates. |